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Nya Nordiska Köket: Trend, eller ökad medvetenhet?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
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. , 31+4 p.
Keyword [sv]
hållbarhet, utveckling, gastronomi, restaurang, Norden.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-51895OAI: oai:DiVA.org:oru-51895DiVA: diva2:956702
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-08-31 Created: 2016-08-31 Last updated: 2017-10-17Bibliographically approved

Open Access in DiVA

fulltext(346 kB)58 downloads
File information
File name FULLTEXT01.pdfFile size 346 kBChecksum SHA-512
6c0d7bb4873f370990bf78e0a231ca1f353d2ff072e74354c02b009ba8ba831d97b871e47a3d0843df939c809b23a71f5a8d66c0d6ede11352f6e7602daa6ea6
Type fulltextMimetype application/pdf

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Total: 58 downloads
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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
  • rtf