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Fermenterad och kallrökt korv: En jämförelse av klassisk och modern produktion
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2010 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2010. , 11 p.
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974
Identifiers
URN: urn:nbn:se:oru:diva-11926OAI: oai:DiVA.org:oru-11926DiVA: diva2:353310
Presentation
2010-03-15, Ateljén, Kärnhuset, Sörälgsvägen, 712 60 Grythyttan, 14:39 (Swedish)
Uppsok
Social and Behavioural Science, Law
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Available from: 2010-09-25 Created: 2010-09-25 Last updated: 2011-03-20Bibliographically approved

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fulltext(1185 kB)1437 downloads
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File name FULLTEXT01.pdfFile size 1185 kBChecksum SHA-512
921ff7aea22290a0de6c62fdb71f6f00fc17994f3c03dba4fc7d73fe5eb4d8ff6a4365e921e3d7aad38a0cdf1ba9110c9735f5a9e0a11189c59aed843ca32968
Type fulltextMimetype application/pdf

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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