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Varför slänger ni mat?: Vad som påverkar högstadieelevers tallrikssvinn
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2017 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2017.
Keyword [sv]
FAMM, hälsa, miljö, matsvinn, skolmåltid och skolrestaurang
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-61283OAI: oai:DiVA.org:oru-61283DiVA, id: diva2:1147492
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-10-06 Created: 2017-10-06 Last updated: 2017-10-06Bibliographically approved

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fulltext(1077 kB)19 downloads
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File name FULLTEXT01.pdfFile size 1077 kBChecksum SHA-512
5f978cd230ab154ccc6f53af681ec5d6dbbd6bc595998bd391d96953154a0d335f57486bfa66cc851fa6e2ea8415dc83f4a8dcc1d93ee715960776d92f663d43
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf