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Profilering av vanilj för ökad hantverkskunskap: En sensorisk studie om hur temperatur och tid påverkar infusion av bourbon- och tahitivanilj i grädde
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 [sv]
vanillin, bourbon, tahiti, infusion, extrahering, grädde, sensorik, smak
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-62185OAI: oai:DiVA.org:oru-62185DiVA, id: diva2:1155526
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-15 Created: 2017-11-08 Last updated: 2017-11-15Bibliographically approved

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fulltext(2110 kB)37 downloads
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File name FULLTEXT01.pdfFile size 2110 kBChecksum SHA-512
5ee823c748e5dd2df01c21721ea5da1f9065894411ba788247392f30b38b47b250a3a4034ed035d48e403ca24f8b6fd8febf64aba2bd4c2baafd53c3ab03d616
Type fulltextMimetype application/pdf

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CiteExportLink to record
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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
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  • Other locale
More languages
Output format
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