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Sensoriska attribut i biodynamiskt vin: En preferensstudie med dialogseminarium som metod
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]
Sensorisk analys, perception, vinprovning, kvalitativ metod & gillandetest
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-62330OAI: oai:DiVA.org:oru-62330DiVA, id: diva2:1156402
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-15 Created: 2017-11-13 Last updated: 2017-11-15Bibliographically approved

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fulltext(888 kB)32 downloads
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File name FULLTEXT01.pdfFile size 888 kBChecksum SHA-512
7b93ac8612b274554959bc0c01b557454ccc35725cb12ebf39cfd90977f10b8150c568c29eac453008c51bb3a404ec6a4f26469439b1b7d30b363086d9729f94
Type fulltextMimetype application/pdf

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CiteExportLink to record
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Citation style
  • apa
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