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Lakrits och vin En: En sensorisk studie om hur lakrits påverkar utvalda egenskaper i vin
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2012 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2012.
Keywords [sv]
glycyrrhizin, kombination, sensorisk analys
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-60656OAI: oai:DiVA.org:oru-60656DiVA, id: diva2:1139288
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-16 Created: 2017-09-07 Last updated: 2017-11-16Bibliographically approved

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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
  • text
  • asciidoc
  • rtf