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Hur olika salthalter av joderat och jodfritt koksalt påverkar antalet mjölksyrabakterier i surkål
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2019 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2019.
Keywords [sv]
Mjölksyrafermentering, mikrobiologi, vitkål, livsmedelsproduktion
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-76737OAI: oai:DiVA.org:oru-76737DiVA, id: diva2:1354449
External cooperation
Surtanten/Jenny Neikell
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2019-09-25 Last updated: 2019-10-01Bibliographically approved

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fulltext(1622 kB)14 downloads
File information
File name FULLTEXT01.pdfFile size 1622 kBChecksum SHA-512
83ce7bed89781f0841601662f7d594f906bb2a848e4b34d9a69ea53d8ac9db9a44e3b716e9ed256ff12bfc393c21d685c20f7bd949bb1e7669a6ccfc3de92557
Type fulltextMimetype application/pdf

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School of Hospitality, Culinary Arts & Meal Science
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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