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A five-aspect-meal model for the development of tourism and hospitality
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2005 (English)Conference paper, Oral presentation only (Refereed)
Place, publisher, year, edition, pages
2005. p. 246-254
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-8957OAI: oai:DiVA.org:oru-8957DiVA, id: diva2:283540
Conference
The 14th Nordic Symposium in Tourism and Hospitality Research. Akureyri, Island
Available from: 2009-12-29 Created: 2009-12-29 Last updated: 2017-10-18Bibliographically approved

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Blom, Thomas

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CiteExportLink to record
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Citation style
  • apa
  • 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
  • rtf