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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.
Keywords [en]
just about right
Keywords [sv]
bryggningstemperatur, bryggningstid, konsumenttest
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-62591OAI: oai:DiVA.org:oru-62591DiVA, id: diva2:1157468
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-16 Created: 2017-11-16 Last updated: 2017-11-16Bibliographically approved

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fulltext(1092 kB)2 downloads
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File name FULLTEXT01.pdfFile size 1092 kBChecksum SHA-512
98f48eab7501fb3ecf445f203cf82f51ca17b1933448f258b128d1056fcc840f1a7e0374fd390f5cabd21963213de8acfb3ae611cb73bfb6ecc87a6f04ddc97f
Type fulltextMimetype application/pdf

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CiteExportLink to record
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Citation style
  • apa
  • ieee
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  • vancouver
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Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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  • Other locale
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Output format
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