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Sensorisk analys av miso på korngryn och gula ärtor
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. , 25 p.
Keyword [sv]
smak, fermentering, koji
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-52409OAI: oai:DiVA.org:oru-52409DiVA: diva2:972149
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(227 kB)26 downloads
File information
File name FULLTEXT01.pdfFile size 227 kBChecksum SHA-512
4555170ccb0b7f99b463e71cbd635e64155b5beeddcb5d41a64336ba72b6a4b7199d47fd3287c5ce20967d6d2871103362b9e426eb39c9883454bda1646f13b1
Type fulltextMimetype application/pdf

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Social Sciences

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Total: 26 downloads
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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
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