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Tekień, Agnieszka
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1

To Raise or Not to Raise the Level of Ingredients in Yoghur..:

Sajdakowska, Marta ; Tekień, Agnieszka
Nutrients.  11 (2019)  10 - p. 2526 , 2019
Link: https://doi.org/10.3390/..
 
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2

Free Range, Organic? Polish Consumers Preferences Regarding..:

Żakowska-Biemans, Sylwia ; Tekień, Agnieszka
Sustainability.  9 (2017)  11 - p. 1999 , 2017
Link: https://doi.org/10.3390/..
 
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3

Regional Diversification of Expenditure Structure in Poland..:

Gostkowski, Michał ; Jałowiecki, Piotr ; Tekień, Agnieszka
Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego.  15 (2015)  4 - p. 71-79 , 2015
Link: https://doi.org/10.22630..
 
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4

To Raise or Not to Raise the Level of Ingredients in Yoghur..:

Marta Sajdakowska ; Agnieszka Tekień
https://dx.doi.org/10.3390/nu11102526.  , 2019
Link: https://doi.org/10.3390/..
 
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5

To Raise or Not to Raise the Level of Ingredients in Yoghur..:

Marta Sajdakowska ; Agnieszka Tekień
https://www.mdpi.com/2072-6643/11/10/2526.  , 2019
Link: https://doi.org/10.3390/..
 
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6

Free Range, Organic? Polish Consumers Preferences Regarding..:

Sylwia Żakowska-Biemans ; Agnieszka Tekień
https://dx.doi.org/10.3390/su9111999.  , 2017
Link: https://doi.org/10.3390/..
 
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7

Free Range, Organic? Polish Consumers Preferences Regarding..:

Sylwia Żakowska-Biemans ; Agnieszka Tekień
https://www.mdpi.com/2071-1050/9/11/1999.  , 2017
Link: https://doi.org/10.3390/..
 
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