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Chokladglass: Stabilisatorers inverkan på temperaturkänslighet och volym
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.
2015 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2015.
Keyword [nb]
Glasstillverkning, overrun, utsmältning
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-46156OAI: oai:DiVA.org:oru-46156DiVA: diva2:861417
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2015-10-16 Created: 2015-10-16 Last updated: 2015-10-16Bibliographically approved

Open Access in DiVA

fulltext(620 kB)80 downloads
File information
File name FULLTEXT01.pdfFile size 620 kBChecksum SHA-512
ba5ebb324ae7aa32bd015079d407b63952ff913ceeaba8af6b44454843a1c0e077917a70e96c186554f91fc7cca00997f41a73df8f27b27f6f06fbbc83b27123
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
  • harvard1
  • 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