Article Versions Notes

Goryńska-Goldmann E, Gazdecki M, Rejman K, Łaba S, Kobus-Cisowska J, Szczepański K. Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach. Agriculture. 2021; 11(10):936. https://doi.org/10.3390/agriculture11100936

Goryńska-Goldmann, Elżbieta, Michał Gazdecki, Krystyna Rejman, Sylwia Łaba, Joanna Kobus-Cisowska, and Krystian Szczepański. 2021. "Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach" Agriculture 11, no. 10: 936. https://doi.org/10.3390/agriculture11100936

Goryńska-Goldmann, E., Gazdecki, M., Rejman, K., Łaba, S., Kobus-Cisowska, J., & Szczepański, K. (2021). Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach. Agriculture, 11(10), 936. https://doi.org/10.3390/agriculture11100936