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Smakprofilering av Piper Nigrum L.: En sensorisk studie om hur medium baserat på vatten respektive fett påverkar smaken i peppar
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2019 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2019.
Keywords [sv]
Peppar, piperin, sensorik, infusion, grädde, buljong.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-76740OAI: oai:DiVA.org:oru-76740DiVA, id: diva2:1354462
External cooperation
Werners Gourmetservice
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2019-09-25 Last updated: 2019-10-01Bibliographically approved

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fulltext(1455 kB)4 downloads
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File name FULLTEXT01.pdfFile size 1455 kBChecksum SHA-512
556ae0984d6d537ddc69a892eb3f8e23c0feaf6d95f6685fbe73030f1e295129a6750e99248d49e2e2f93089d4f387b4774505a01bd0144daaa6c62ea4f4b6a5
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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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
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  • asciidoc
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