{"id":120462,"date":"2014-03-11T14:19:34","date_gmt":"2014-03-11T13:19:34","guid":{"rendered":"https:\/\/up.lublin.pl\/blog\/4981\/"},"modified":"2022-10-26T13:38:40","modified_gmt":"2022-10-26T11:38:40","slug":"49819","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/foodscience\/49819\/","title":{"rendered":"OBRONA PRACY DOKTORSKIEJ"},"content":{"rendered":"<div style=\"clear: both\">\n<div style=\"float: left;margin-right: 10px\"><img loading=\"lazy\" width=\"70\" align=\"left\" height=\"70\" src=\"\/files\/images\/foodscience\/news\/!_ikona\/obrona_doktoratu.jpg\" alt=\"\" \/><\/div>\n<div style=\"text-align: justify;padding-right: 20px\">\n<p><a href=\"\/files\/pracownicy\/obrony\/2014\/o_2014_01_15-b.pdf\">Publiczna obrona rozprawy doktorskiej<strong> mgr. Wojciecha Radzkiego <\/strong>pt.: &quot;Owocniki wybranych gatunk&oacute;w <em>Basidiomycetes<\/em> jako \u017ar&oacute;d\u0142o frakcji polisacharydowych aktywnych biologicznie&quot;. <\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Publiczna obrona rozprawy doktorskiej mgr. Wojciecha Radzkiego pt.: &quot;Owocniki wybranych gatunk&oacute;w Basidiomycetes jako \u017ar&oacute;d\u0142o frakcji polisacharydowych aktywnych biologicznie&quot;.<\/p>\n","protected":false},"author":210,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/120462"}],"collection":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/users\/210"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/comments?post=120462"}],"version-history":[{"count":1,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/120462\/revisions"}],"predecessor-version":[{"id":136003,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/120462\/revisions\/136003"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media?parent=120462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/categories?post=120462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/tags?post=120462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}