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Näsan i Haptiken: Akademisk avhandling inom Nasologiska fakulteten vid Lunds universitet
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
2011 (Swedish)Book (Other (popular science, discussion, etc.)) [Artistic work]
Abstract [sv]

Denna nasal avhandling har visat påett samband mellan å en sidan upplevelsen avdoft och smak och å andra sidan det haptiskakroppsminnets uttryck. Därmed har jag breddat beskrivandet av doftoch smak från det rent sensoriska och allegoriska,till en mer sann, sammansatt nivå, och samtidigt gjort upplevelsen mindre mätbar och vetenskaplig.Min ambition är att nå den efemära sanningen ochbefria näsan från vetenskapen.

Place, publisher, year, edition, pages
Lund universitet: Lunds Universitet , 2011. , 40 p.
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-21655OAI: oai:DiVA.org:oru-21655DiVA: diva2:502199
Available from: 2012-02-14 Created: 2012-02-14 Last updated: 2012-09-09

Open Access in DiVA

fulltext(2906 kB)229 downloads
File information
File name FULLTEXT01.pdfFile size 2906 kBChecksum SHA-512
371b8e83e547331d8832592d47c3cebbcf2e587578534be1f31a68135191f9cfee5d71c4b25e1bc06f05dca8e5019abe9ea2c2124329c58d5bcc4a0a938b7216
Type fulltextMimetype application/pdf

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Billing, Mischa
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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
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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