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Sensorisk bedömning av helstekt fläskkotlett: En jämförelse av produkter med olika tekniska kvaliteter
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.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2014. , 48 p.
Keyword [sv]
Fläsk, Gris, Kotlettrad, Sensorisk analys, Quantitative Descriptive Analysis
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-52134OAI: oai:DiVA.org:oru-52134DiVA: diva2:968665
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-09-12 Created: 2016-09-12 Last updated: 2016-09-12Bibliographically approved

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fulltext(688 kB)1 downloads
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File name FULLTEXT01.pdfFile size 688 kBChecksum SHA-512
8bd0375b6e06053926604edb84f3f56fa0203bd85c9afac476ac8e6f7be547ced72b3cbe2f25e86d92339698daed9a7f7ed368552b9ac3425c66abf688220ba5
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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