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Bryggningsvariablers påverkan på svart te: Konsumenters upplevelse av darjeelingteers sensoriska attribut vid olika bryggningsförhållanden
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
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]
Bryggningstemperatur, bryggningstid, just about right, konsumenttest
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-61286OAI: oai:DiVA.org:oru-61286DiVA, id: diva2:1147507
Subject / course
Situation analysis of the of science
Supervisors
Examiners
Available from: 2017-10-06 Created: 2017-10-06 Last updated: 2017-10-06Bibliographically approved

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fulltext(1092 kB)11 downloads
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File name FULLTEXT01.pdfFile size 1092 kBChecksum SHA-512
201f3a2a055d3e4836102cec177c5b9935194bc143d2149be6b797298592a7b1b10cc98757e1d2f86683ebcb3ea92cb86d77c320a0b3d572d7081acb2b6d858d
Type fulltextMimetype application/pdf

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CiteExportLink to record
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  • apa
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