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Hur länge håller mjölken?: Mikrobiell analys av mjölk som passerat bäst före-datum
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2017 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2017.
Keywords [sv]
Datummärkning, Bacillus species, matsvinn, mejeriprodukter
Keywords [la]
Bacillus species
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-62317OAI: oai:DiVA.org:oru-62317DiVA, id: diva2:1156374
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-15 Created: 2017-11-13 Last updated: 2017-11-15Bibliographically approved

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fulltext(213 kB)63 downloads
File information
File name FULLTEXT01.pdfFile size 213 kBChecksum SHA-512
673bc34294d367ab79f01a690035fc11631776ac6358f7e9a10bf3c1e6dacd607c2c7041be1a48b7ae944826de3bf7e0b5730936de79a6c7157e20849757446d
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
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