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Bryggkaffe och bakverk i kombination: Sensorisk analys och gillandetest
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.
Keywords [en]
just about right
Keywords [sv]
chokladboll, kaffe, mazarin, sensoriska egenskaper
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-62115OAI: oai:DiVA.org:oru-62115DiVA, id: diva2:1154394
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-15 Created: 2017-11-02 Last updated: 2017-11-15Bibliographically approved

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fulltext(1168 kB)17 downloads
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File name FULLTEXT01.pdfFile size 1168 kBChecksum SHA-512
de0be3908386d3a2145cb987730ffd7a4b2ea8a6592508ca51e4f2d6ccbc67ea5d7f1719f70b36db25cd223024c0ce4baac57176987af3e2e4f7d7e515f1fdff
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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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
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