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The SAPERE-method: evaluation of a method for sensory training of children at school
Nordic School of Public Health, Gothenburg, Sweden.ORCID iD: 0000-0002-9820-9800
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Nordic School of Public Health, Gothenburg, Sweden.
2001 (English)In: Culinary arts and sciences III: global and national perspectives / [ed] John S. A. Edwards, M. M. Hewedi, Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001, 459-468 p.Conference paper, (Refereed)
Place, publisher, year, edition, pages
Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001. 459-468 p.
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-8475ISBN: 1-85899-111-0 (print)OAI: oai:DiVA.org:oru-8475DiVA: diva2:275824
Conference
Third international conference on culinary arts and sciences, Bournemouth University/University of Cairo, Cairo, Egypt, April 17-20, 2001
Available from: 2009-11-08 Created: 2009-11-08 Last updated: 2015-03-10Bibliographically approved

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CiteExportLink to record
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  • apa
  • harvard1
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