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Varför slänger ni mat?: Vad som påverkar högstadieelevers tallrikssvinn
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.
Keyword [sv]
FAMM, hälsa, miljö, matsvinn, skolmåltid och skolrestaurang
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-62597OAI: oai:DiVA.org:oru-62597DiVA, id: diva2:1157482
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-16 Created: 2017-11-16 Last updated: 2017-11-16Bibliographically approved

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fulltext(1077 kB)22 downloads
File information
File name FULLTEXT01.pdfFile size 1077 kBChecksum SHA-512
28a496cfd5b119a9975629cb8df6101f3792ebbfa4ab9e043d7a78f967952e69d8a5bbfd14717f3267c353c82eac0866de60a1e081953c2d76429c6e97685d5f
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