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BRETT RIMMAR PÅ SVETT: Brettanomyces sensoriska påverkan i vin och inverkan på konsumenters preferenser
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2015 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2015.
Keyword [sv]
Brettanomyces, förstörande jäst, preferens, vin, defekt, 4-etylfenol, sensorik
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-46791OAI: oai:DiVA.org:oru-46791DiVA: diva2:873997
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2015-11-25 Created: 2015-11-25 Last updated: 2017-10-17Bibliographically approved

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fulltext(835 kB)50 downloads
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File name FULLTEXT01.pdfFile size 835 kBChecksum SHA-512
6ffd2d6a931dce7aba0a7e513428c04ac470096cd393f264ddd82ac6e600e34d285d02b48ef3c688bea6b05a3e0ef6c063156984daa4dd3ee11b72580f28f611
Type fulltextMimetype application/pdf

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CiteExportLink to record
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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
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Output format
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