Change search
ReferencesLink to record
Permanent link

Direct link
Det smakar gott: Kockens syn på köttkvalitet
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.
2015 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2015. , 44 p.
Keyword [sv]
Stress, Restaurang, Djur, Förvaring
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-51944OAI: oai:DiVA.org:oru-51944DiVA: diva2:957436
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-09-02 Created: 2016-09-02 Last updated: 2016-09-02Bibliographically approved

Open Access in DiVA

fulltext(679 kB)2 downloads
File information
File name FULLTEXT01.pdfFile size 679 kBChecksum SHA-512
b0989bca5ac23244fbe4aa20068115a3bd7522b534a433adfbb2698df734a8f544817b432167768f1c9ab559ef16ef3fc59ab1f814ee1152c5a97488440a8ac0
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