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VECKANS VIN: Bourgognevin för finsmakare
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2012 (Swedish)In: Aftonbladet, ISSN 1103-9000, no 25-26 aprilArticle in journal, News item (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
2012. no 25-26 april
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-27728OAI: oai:DiVA.org:oru-27728DiVA, id: diva2:608281
Available from: 2013-02-27 Created: 2013-02-27 Last updated: 2018-02-15Bibliographically approved

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Bourgognevin för vinsmakare(932 kB)70 downloads
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File name FULLTEXT01.pdfFile size 932 kBChecksum SHA-512
6575be76d7d454bb2dc457b136a6d52847c634eae1ba3eb82e485aeeaae019d8cd581488c12baa46278faf0bfdf374f445885fdcf1126cf50332d191b8099daa
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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  • de-DE
  • en-GB
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Output format
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