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Kvalitet på glass: Stabiliseringsmedels påverkan på sensoriska variabler, utsmältning och volymökning
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
2013 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2013. , 52 p.
Series
C-uppsatser
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-30778OAI: oai:DiVA.org:oru-30778DiVA: diva2:647922
Subject / course
Måltidskunskap
Presentation
Kärnhuset, Sörälgsvägen 2, Grythyttan (Swedish)
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Examiners
Projects
C-uppsatser
Available from: 2013-09-12 Created: 2013-09-12 Last updated: 2013-09-18Bibliographically approved

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fulltext(944 kB)561 downloads
File information
File name FULLTEXT01.pdfFile size 944 kBChecksum SHA-512
eabf150d791d1c24f048fff0a42f2ab6adb7dc8f459039cfeb417c7c63a868ba279d262c446e905f0d7f320d96c1cbd3e8cf7942b9621ec78d2dad52ae8b224a
Type fulltextMimetype application/pdf

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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
Social Sciences

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CiteExportLink to record
Permanent link

Direct link
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