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Ett måltidsekologiskt perspektiv på havets läckerheter: vad smakar alger?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2014. , 39 p.
Keyword [sv]
Smakprofil, sensorik, Repertory Grid Methodology, nordisk mat
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-52408OAI: oai:DiVA.org:oru-52408DiVA: diva2:972144
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-09-20 Created: 2016-09-20 Last updated: 2017-10-17Bibliographically approved

Open Access in DiVA

fulltext(801 kB)38 downloads
File information
File name FULLTEXT01.pdfFile size 801 kBChecksum SHA-512
c577bc95696b4c7e52240f04bb7bd3cf8b105c8d657d65c1a7fe440e9009ab17e63b73c67abd4f3fa284c5e28a68989efbf76665eb6667b0afb5e5a6987e9e08
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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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
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