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The professional language for wine tasters: improving communication by dialogue method
Örebro University, Department of Restaurant & Culinary Arts.ORCID iD: 0000-0003-3762-483X
The Royal Institute of Technology, Stockholm, Sweden.
Division of Applied Psychology, University of Helsinki, Helsinki, Finland.
Dept. of Scandinavian Languages, Uppsala University, Uppsala, Sweden.
2003 (English)In: Culinary Arts and Sciences IV: Global and National Perspectives / [ed] J.S.A. Edwards, I-B. Gustafsson, Poole: Worshipful Company of Cooks Research Centre, Bournemonth University , 2003, , 460 p.74-83 p.Conference paper, Published paper (Other academic)
Place, publisher, year, edition, pages
Poole: Worshipful Company of Cooks Research Centre, Bournemonth University , 2003. , 460 p.74-83 p.
National Category
Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-45700ISBN: 1-85899-139-0 (print)OAI: oai:DiVA.org:oru-45700DiVA: diva2:850767
Conference
Fourth international conference on culinary arts and sciences, Global and national perspectives, ICCAS 03, Bournemouth University, England and Örebro University, Sweden, 2003
Available from: 2015-09-02 Created: 2015-09-02 Last updated: 2015-09-02Bibliographically approved

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Herdenstam, Anders P. F.
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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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More styles
Language
  • de-DE
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