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Sensorisk analys av miso på korngryn och gula ärtor
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. , 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: 2016-09-20Bibliographically approved

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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
Social Sciences

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