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Brutna och levande smaklinjer: om den praktiska kunskapens betydelse för vetenskaplig forskning om äldre måltidskultur
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2004 (Swedish)Other (Other academic)
Place, publisher, year, pages
2004.
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
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URN: urn:nbn:se:oru:diva-9667OAI: oai:DiVA.org:oru-9667DiVA, id: diva2:292671
Available from: 2010-02-09 Created: 2010-02-09 Last updated: 2017-10-18Bibliographically approved

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Tellström, Richard

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CiteExportLink to record
Permanent link

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