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Bordsdukningens system: Tidsgeografi som metod för att förstå vad som skall plockas fram och vad som skall plockas bort
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.ORCID iD: 0000-0002-3822-913X
2016 (Swedish)Conference paper, Presentation (Other academic)
Place, publisher, year, edition, pages
2016.
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-57161OAI: oai:DiVA.org:oru-57161DiVA: diva2:1090760
Conference
Måltidsakademins forskningsseminarium "Mat och måltid", Uppsala, Sweden, May 19, 2016
Available from: 2017-04-25 Created: 2017-04-25 Last updated: 2017-05-22Bibliographically approved

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Eriksson, Lars
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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
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CiteExportLink to record
Permanent link

Direct link
Cite
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
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf