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Närproducerat kontra ekologiskt: Hur värderar värmländska konsumenter begreppen?
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. , 38+8 p.
Keyword [sv]
primärproduktion, mattrender, Värmland, willingness to pay, värdeteori
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-51889OAI: oai:DiVA.org:oru-51889DiVA: diva2:956674
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-08-31 Created: 2016-08-31 Last updated: 2016-08-31Bibliographically approved

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fulltext(800 kB)3 downloads
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File name FULLTEXT01.pdfFile size 800 kBChecksum SHA-512
b8359605ec3d4df5879019987882e58f5e6c4b6de20da3942d784e0581d6ea85dd8133447480227376f3c3f788934eafde3aae0f857bb41a102b6d02b9554358
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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