Change search
ReferencesLink to record
Permanent link

Direct link
Nya Nordiska Köket: Trend, eller ökad medvetenhet?
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. , 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: 2016-08-31Bibliographically approved

Open Access in DiVA

fulltext(346 kB)2 downloads
File information
File name FULLTEXT01.pdfFile size 346 kBChecksum SHA-512
6c0d7bb4873f370990bf78e0a231ca1f353d2ff072e74354c02b009ba8ba831d97b871e47a3d0843df939c809b23a71f5a8d66c0d6ede11352f6e7602daa6ea6
Type fulltextMimetype application/pdf

By organisation
School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
Social Sciences

Search outside of DiVA

GoogleGoogle Scholar
Total: 2 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

ReferencesLink to record
Permanent link

Direct link