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Chokladkvalitet: Chokladens sensoriska kvalitet i chokladmousse
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.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2014.
Keyword [sv]
chokladmousse, sensorisk analys, Quantitative Descriptive Analysis
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-43403OAI: oai:DiVA.org:oru-43403DiVA: diva2:793279
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2015-03-06 Created: 2015-03-06 Last updated: 2015-03-06Bibliographically approved

Open Access in DiVA

fulltext(1070 kB)167 downloads
File information
File name FULLTEXT01.pdfFile size 1070 kBChecksum SHA-512
6c6a844303e5175292b15cd56f08ad1fb8f51d0f13be886f754fc9b0b2a0a6efa8027b086103bfd1d969c726d02b74bbff7e898904845b7583102b9bbdce0d0d
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

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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
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