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Från idé till tallrik: Kreativ utveckling av maträtter på svenska topprestauranger
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2012 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2012. , 42 p.
Series
C-uppsatser
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-26165OAI: oai:DiVA.org:oru-26165DiVA: diva2:559899
Subject / course
Samhällsvetenskap
Presentation
2012-06-06, Kärnhuset, Sörälgsvägen 2, Grythyttan, 04:34 (Swedish)
Uppsok
Social and Behavioural Science, Law
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Available from: 2012-10-11 Created: 2012-10-11 Last updated: 2017-10-17Bibliographically approved

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fulltext(634 kB)332 downloads
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File name FULLTEXT01.pdfFile size 634 kBChecksum SHA-512
16d34e17df6ef4c9753a7cccf32fc9e14bc3da1963b924e3695288250e775ad4dce7bc36adef1c0421fd93c93a131f4298c2e7e2eab790ac6dd05a31254b0872
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
  • text
  • asciidoc
  • rtf