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Sensorisk forskning om mat och vin i kombination, med fokus på doften
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2003 (Swedish)In: Öppna doftsinnet!: Dokumentation av seminarium om människans doftsinne, januari 2003, Örebro: Örebro universitet , 2003, 48-50 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet , 2003. 48-50 p.
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 2
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-9330ISBN: 91-7668-374-5 (print)OAI: oai:DiVA.org:oru-9330DiVA: diva2:290196
Note
Dokumenterat av Ulla-Britt Strömberg.Available from: 2010-01-26 Created: 2010-01-26 Last updated: 2012-06-15Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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