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Måltidskunskap
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2009 (Swedish)In: Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007] / [ed] Marieanne Alsne, Erik Borg, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2009, 85-91 p.Conference paper, Published paper (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet , 2009. 85-91 p.
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 7
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-9393ISBN: 978-91-7668-654-6 (print)OAI: oai:DiVA.org:oru-9393DiVA: diva2:290674
Conference
Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007]
Available from: 2010-01-28 Created: 2010-01-28 Last updated: 2012-08-22Bibliographically approved

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CiteExportLink to record
Permanent link

Direct link
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
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf