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Co-creative food development in SME’s boosted by gastronomic activities
Varela, P
Nofima, Ås, Norway; Norwegian University of Life Science, Ås, Norway.
Sandell, M
University of Helsinki, Helsinki, Finland; University of Turku, Turku, Finland.
Hopia, A
University of Turku, Turku, Finland.
Galler, M
Nofima, Ås, Norway; Norwegian University of Life Science, Ås, Norway.
Vazquez-Araujo, L
Basque Culinary Center, San Sebastián, Spain.
Walter, Ute
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
ORCID iD:
0000-0002-3875-6300
Show others and affiliations
2020 (English)
Conference paper, Oral presentation only (Other academic)
Place, publisher, year, edition, pages
2020.
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN:
urn:nbn:se:oru:diva-98003
OAI: oai:DiVA.org:oru-98003
DiVA, id:
diva2:1644490
Conference
10th European Conference on Sensory and Consumer Research (Eurosense 2020), Rotterdam, Netherlands, (Online conference), December 13-16, 2020
Available from:
2022-03-14
Created:
2022-03-14
Last updated:
2022-03-14
Bibliographically approved
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Walter, Ute
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modern-language-association-8th-edition
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ieee
modern-language-association-8th-edition
vancouver
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en-GB
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