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Sensorisk forskning om mat och vin i kombination, med fokus på doften
Nygren, Tobias
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2003 (Swedish)
In:
Öppna doftsinnet!: Dokumentation av seminarium om människans doftsinne, januari 2003, Örebro: Örebro universitet , 2003, p. 48-50
Chapter in book (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet , 2003. p. 48-50
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 2
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN:
urn:nbn:se:oru:diva-9330
ISBN:
91-7668-374-5 (print)
OAI: oai:DiVA.org:oru-9330
DiVA, id:
diva2:290196
Note
Dokumenterat av Ulla-Britt Strömberg.
Available from:
2010-01-26
Created:
2010-01-26
Last updated:
2017-10-18
Bibliographically approved
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apa
ieee
modern-language-association-8th-edition
vancouver
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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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
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