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Etiskt och/eller miljömärkt mat och vin: - i butik och på restaurang
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2016. , 40+8 p.
Keyword [sv]
"buycott", ekologiskt, hållbar produktion, konsumentpreferenser, närproducerat
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-51733OAI: oai:DiVA.org:oru-51733DiVA: diva2:954579
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-08-23 Created: 2016-08-23 Last updated: 2016-08-23Bibliographically approved

Open Access in DiVA

fulltext(1021 kB)2 downloads
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File name FULLTEXT01.pdfFile size 1021 kBChecksum SHA-512
82fa5d2506f49fb9245c4bb58045db09c3272e2959a3f0bc1b4c3f0b1bc11fc0bfaf9fcf4bfdd9451443898e66bc28f3a90049cd3a4c7a6afed0436b41624231
Type fulltextMimetype application/pdf

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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
Social Sciences

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ReferencesLink to record
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