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Menykonstruktion: Hur skapas en fysisk meny?
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. , 33 p.
Identifiers
URN: urn:nbn:se:oru:diva-12287OAI: oai:DiVA.org:oru-12287DiVA: diva2:358127
Presentation
2010-05-21, Ateljén, Kärnhuset, Sörälgsvägen, 712 60 Grythyttan, 05:37
Uppsok
Social and Behavioural Science, Law
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Available from: 2010-10-22 Created: 2010-10-21 Last updated: 2011-03-20Bibliographically approved

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fulltext(1318 kB)164 downloads
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File name FULLTEXT02.pdfFile size 1318 kBChecksum SHA-512
239d364c14f731dd21f2744f7bb8265007d7bf043a6b63e73de658823f30c42a93b54d005249529d4c49a0b557bb42213955d698a65bb9fc15a569fe856b9b2b
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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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
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