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Kan odlad mångfald bidra till kulinarisk mångfald?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2018 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2018.
Keywords [sv]
Gastronomisk potential, Kultursort, Kålrot, Influencer, Sensorisk profilering.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-68736OAI: oai:DiVA.org:oru-68736DiVA, id: diva2:1245328
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2018-09-05 Last updated: 2019-10-01Bibliographically approved

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fulltext(1009 kB)1 downloads
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File name FULLTEXT01.pdfFile size 1009 kBChecksum SHA-512
453d46924e2f3fa1cd47e75d44cde74151b4fce4e577d8316a4bb0a00ad936f631255050d053b3164a8fefc46ba96eeb90d38f6743f80fc295c898df3d27d8b9
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
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
  • rtf