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Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-0154-9452
2012 (Swedish)In: RS - Restauranger & storkök, ISSN 0282-0390, no 2, p. 22-24Article in journal (Other (popular science, discussion, etc.)) Published
Abstract [sv]

"Rå" mat vinner mark, både för att ge nya smakupplevelser på finkrogen och som en del av en hälsorörelse. Och visst kan rå mat vara spännande, men utan tillräcklig kontroll kan det gå riktigt illa. Professor Marie-Louise Danielsson-Tham ber om ett visst mått av försiktighet.

Place, publisher, year, edition, pages
Nordiska Medier AB , 2012. no 2, p. 22-24
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-22180OAI: oai:DiVA.org:oru-22180DiVA, id: diva2:510543
Available from: 2012-03-16 Created: 2012-03-16 Last updated: 2019-04-03Bibliographically approved

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Danielsson-Tham, Marie-Louise

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CiteExportLink to record
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Citation style
  • apa
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