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Ready meal consumption - when, where, why and by whom?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2004 (English)Licentiate thesis, comprehensive summary (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro Universitet , 2004. , p. 32
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 3
Keywords [en]
consumer, ready meals, meal, situation, product development, food choice, attitude, value, belief, preference
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-4069OAI: oai:DiVA.org:oru-4069DiVA, id: diva2:138368
Presentation
(English)
Available from: 2007-10-12 Created: 2007-10-12 Last updated: 2019-01-31

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Ahlgren, Mia K.

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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  • Other locale
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Output format
  • html
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