oru.sePublications
Change search
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
Var det bättre förr?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-0154-9452
2011 (Swedish)In: Svensk veterinärtidning, ISSN 0346-2250, no 14, p. 49-52Article in journal (Refereed) Published
Place, publisher, year, edition, pages
Stockholm: Sveriges veterinärförbund , 2011. no 14, p. 49-52
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-20376OAI: oai:DiVA.org:oru-20376DiVA, id: diva2:457443
Note

Artikeln är ett sammadrag av ett föredrag om livsmedelstillgången på Karl XIV Johans tid, som författaren hållit på Bok- och biblioteksmässan i Göteborg.

Available from: 2011-11-17 Created: 2011-11-17 Last updated: 2018-02-15Bibliographically approved

Open Access in DiVA

No full text in DiVA

Authority records BETA

Danielsson-Tham, Marie-Louise

Search in DiVA

By author/editor
Danielsson-Tham, Marie-Louise
By organisation
School of Hospitality, Culinary Arts & Meal Science
In the same journal
Svensk veterinärtidning
Social Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 427 hits
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