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Flavour changes produced by wine and cheeese interactions measured by sensory methodology
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
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, 509-520 p.Conference paper, (Other academic)
Place, publisher, year, edition, pages
Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001. 509-520 p.
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-9479ISBN: 1-85899-111-0 (print)OAI: oai:DiVA.org:oru-9479DiVA: diva2:291124
Conference
Third international conference on culinary arts and sciences, Bournemouth University
Available from: 2010-01-29 Created: 2010-01-29 Last updated: 2012-10-23Bibliographically approved

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Nygren, TobiasGustafsson, Inga-BrittÖström, Åsa
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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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  • de-DE
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