{"id":5602,"date":"2017-05-08T11:29:29","date_gmt":"2017-05-08T09:29:29","guid":{"rendered":"http:\/\/up.lublin.pl\/blog\/10789\/"},"modified":"2021-04-17T20:20:34","modified_gmt":"2021-04-17T18:20:34","slug":"10789","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/foodscience\/10789\/","title":{"rendered":"Publiczna obrona rozprawy doktorskiej mgr in\u017c. Justyny Libery"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"\/files\/foodscience\/doktoraty\/2017\/libera\/zawiadomienie_o_obronielibera.pdf\">Publiczna obrona rozprawy doktorskiej<strong> mgr in\u017c. Justyny Libery <\/strong>na  stopie\u0144 doktora nauk rolniczych w zakresie technologii \u017cywno\u015bci i \u017cywienia tytu\u0142 rozprawy doktorskiej: Technologia kark&oacute;wki wieprzowej fermentowanej przy udziale probiotyk&oacute;w z rodzaju Lactobacillus i Bifidobacterium&quot;.<\/a><\/p>\n<p><span style=\"font-size:12.0pt;letter-spacing:-1.0pt;AR-SA\"><br \/>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Publiczna obrona rozprawy doktorskiej mgr in\u017c. Justyny Libery na stopie\u0144 doktora nauk rolniczych w zakresie technologii \u017cywno\u015bci i \u017cywienia tytu\u0142 rozprawy doktorskiej: Technologia kark&oacute;wki wieprzowej fermentowanej przy udziale probiotyk&oacute;w z rodzaju Lactobacillus i Bifidobacterium&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\/5602"}],"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=5602"}],"version-history":[{"count":1,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/5602\/revisions"}],"predecessor-version":[{"id":135867,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/5602\/revisions\/135867"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media?parent=5602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/categories?post=5602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/tags?post=5602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}