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Sensorisk analys av under-, över och spontanjäst öl
Jonasson, Karl
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Törnblom, Felix
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]
öl, lambic, gueuze, sensorik, beskrivande analys.
National Category
Social Sciences
Identifiers
URN:
urn:nbn:se:oru:diva-76877
OAI: oai:DiVA.org:oru-76877
DiVA, id:
diva2:1356223
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Tham, Wilhelm
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:
2019-10-01
Last updated:
2019-10-01
Bibliographically approved
Open Access in DiVA
fulltext
(463 kB)
336 downloads
File information
File name
FULLTEXT01.pdf
File size
463 kB
Checksum
SHA-512
697505b10af46521dde427a84ba05bfd4332c9348762b7e9347a3a5c2c2779ab868213499dd411c2bff079099c4d0a1d52383d97c9adb062ee4167a6fa55d58e
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fulltext
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application/pdf
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School of Hospitality, Culinary Arts & Meal Science
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Social Sciences
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Total: 336 downloads
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Total: 153 hits
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Permanent link
https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76877
Direct link
http://www.diva-portal.org/smash/record.jsf?pid=diva2:1356223
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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