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Gråärtor: En oanvänd resurs i den moderna gastronomin
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2016. , 37+5 p.
Keyword [sv]
Kulturväxter, Grönt protein, Molekylär, Traditionell, Gastronomi
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-51873OAI: oai:DiVA.org:oru-51873DiVA: diva2:956446
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-08-30 Created: 2016-08-30 Last updated: 2017-10-17Bibliographically approved

Open Access in DiVA

fulltext(1132 kB)126 downloads
File information
File name FULLTEXT01.pdfFile size 1132 kBChecksum SHA-512
49ced893c0eb6bd09a189fd0c4fcf891d0c72d131471ac521328ebc756562be22740fcbf7c8d853e8d133c1152aa1801bf8668b71cfc3db7e2a618f0d77a7302
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
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
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