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Sensorisk analys av under-, över och spontanjäst öl
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]
öl, lambic, gueuze, sensorik, beskrivande analys.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-76877OAI: oai:DiVA.org:oru-76877DiVA, id: diva2:1356223
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2019-10-01 Last updated: 2019-10-01Bibliographically approved

Open Access in DiVA

fulltext(463 kB)10 downloads
File information
File name FULLTEXT01.pdfFile size 463 kBChecksum SHA-512
697505b10af46521dde427a84ba05bfd4332c9348762b7e9347a3a5c2c2779ab868213499dd411c2bff079099c4d0a1d52383d97c9adb062ee4167a6fa55d58e
Type fulltextMimetype application/pdf

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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