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Sensorisk bedömning på ugnsstekt skinkstek från Linderödssvin
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.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-46790OAI: oai:DiVA.org:oru-46790DiVA: diva2:873990
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2015-11-25 Created: 2015-11-25 Last updated: 2015-11-25Bibliographically approved

Open Access in DiVA

fulltext(1365 kB)79 downloads
File information
File name FULLTEXT01.pdfFile size 1365 kBChecksum SHA-512
3c2c91e97eae5db96938064d6ef53cce59ad5d72e24c2f681510ae4780d54f82e3ff529ef851672f2c96b4458fd4742190921198df5caecb3550ab142492764b
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: 79 downloads
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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