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Hur olika salthalter av joderat och jodfritt koksalt påverkar antalet mjölksyrabakterier i surkål
Christensen Hjort, Oliver
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Karlsson, Julia
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2019 (Swedish)
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE credits
Student thesis
Place, publisher, year, edition, pages
2019.
Keywords [sv]
Mjölksyrafermentering, mikrobiologi, vitkål, livsmedelsproduktion
National Category
Social Sciences
Identifiers
URN:
urn:nbn:se:oru:diva-76737
OAI: oai:DiVA.org:oru-76737
DiVA, id:
diva2:1354449
External cooperation
Surtanten/Jenny Neikell
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Danielsson Tham, Marie-Louise, Professor emirita
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Examiners
Jonsson, Inger M
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Available from:
2019-10-01
Created:
2019-09-25
Last updated:
2019-10-01
Bibliographically approved
Open Access in DiVA
fulltext
(1622 kB)
2511 downloads
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FULLTEXT01.pdf
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1622 kB
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83ce7bed89781f0841601662f7d594f906bb2a848e4b34d9a69ea53d8ac9db9a44e3b716e9ed256ff12bfc393c21d685c20f7bd949bb1e7669a6ccfc3de92557
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School of Hospitality, Culinary Arts & Meal Science
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Social Sciences
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Total: 2511 downloads
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Permanent link
https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76737
Direct link
http://www.diva-portal.org/smash/record.jsf?pid=diva2:1354449
Cite
Citation style
apa
ieee
modern-language-association-8th-edition
vancouver
Other 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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
Close
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