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Gråärtor: En oanvänd resurs i den moderna gastronomin
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. , 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: 2016-08-30Bibliographically approved

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fulltext(1132 kB)13 downloads
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File name FULLTEXT01.pdfFile size 1132 kBChecksum SHA-512
49ced893c0eb6bd09a189fd0c4fcf891d0c72d131471ac521328ebc756562be22740fcbf7c8d853e8d133c1152aa1801bf8668b71cfc3db7e2a618f0d77a7302
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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