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Kvalitetsaspekter på kyckling: En jämförelse av riktlinjer för kvalitet i produktion och kockars beskrivande av kvalitet
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]
kyckling, kvalitet, kycklingproduktion, kycklingkvalitet, kock
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-43410OAI: oai:DiVA.org:oru-43410DiVA: diva2:793301
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(442 kB)125 downloads
File information
File name FULLTEXT01.pdfFile size 442 kBChecksum SHA-512
a471e78a3d349ec6ce8f0042160338513f02ecff5ad43f557f80c35d08d8966b369db1618bb6e33739602b1c334df8a5c0d8699922b41859389cd435a0e78e3b
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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Total: 125 downloads
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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