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En djupdykning i kebabköttets mikrobiota
Karlsson, Niklas
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Saxin, Lise-Lotte
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2016 (Swedish)
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE credits
Student thesis
Place, publisher, year, edition, pages
2016. , p. 32+4
Keywords [sv]
Livsmedelshygien, kebab, hygien, säkerhet
National Category
Social Sciences
Identifiers
URN:
urn:nbn:se:oru:diva-51876
OAI: oai:DiVA.org:oru-51876
DiVA, id:
diva2:956461
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Tham, Wilhelm
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Examiners
Yngve, Agneta, Professor
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Available from:
2016-08-30
Created:
2016-08-30
Last updated:
2017-10-17
Bibliographically approved
Open Access in DiVA
fulltext
(1073 kB)
102 downloads
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FULLTEXT01.pdf
File size
1073 kB
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38f4419c5a6dc556a4637a246cb8e93475e368208126aff913be17fc6fe43da6655f0789bcf3d0c633834e9abff8e5345bb84dbfd9f5aa77f2a8f1b444094cf7
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Social Sciences
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Total: 102 downloads
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Permanent link
http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51876
Direct link
http://www.diva-portal.org/smash/record.jsf?pid=diva2:956461
Cite
Citation style
apa
ieee
modern-language-association-8th-edition
vancouver
Other 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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
Close
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