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Att njuta sig sjuk, att äta sig frisk: smakens betydelse för hälsan
Örebro University, School of Hospitality, Culinary Arts & Meal Science. (Måltidskunskap)
2008 (Swedish)In: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne : [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, 65-73 p.Conference paper, (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet , 2008. 65-73 p.
Series
Sinnena, konsten och vetenskpen, ISSN 1652-1617 ; 6
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-6147ISBN: 978-91-7668-589-1 (print)OAI: oai:DiVA.org:oru-6147DiVA: diva2:210005
Conference
Smaksinnet och den goda smaken: ett seminarium om människans smaksinne, januari 2005
Available from: 2009-03-30 Created: 2009-03-30 Last updated: 2015-01-14Bibliographically approved

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Rapp [Nordin], Erika
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CiteExportLink to record
Permanent link

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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
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  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
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