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Det smakar gott: Kockens syn på köttkvalitet
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
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: 2017-10-17Bibliographically approved

Open Access in DiVA

fulltext(679 kB)22 downloads
File information
File name FULLTEXT01.pdfFile size 679 kBChecksum SHA-512
b0989bca5ac23244fbe4aa20068115a3bd7522b534a433adfbb2698df734a8f544817b432167768f1c9ab559ef16ef3fc59ab1f814ee1152c5a97488440a8ac0
Type fulltextMimetype application/pdf

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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