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Mat och dryck i kombination: Praktisk nytta av sensoriska studier
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2014.
Keyword [sv]
dryckesrekommendationer, måltidsdryck, preferens, sensorisk analys
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-43414OAI: oai:DiVA.org:oru-43414DiVA: diva2:793355
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2015-03-06 Created: 2015-03-06 Last updated: 2017-10-17Bibliographically approved

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fulltext(617 kB)347 downloads
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File name FULLTEXT01.pdfFile size 617 kBChecksum SHA-512
890bab40f8721345722e0717470dceffc29bf7860b6b6e5e32a795df2e34b17002949538c978ba4edccad055cda54b6b4eb2e32c964b0d654ec33d4a43710d31
Type fulltextMimetype application/pdf

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CiteExportLink to record
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  • apa
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