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En djupdykning i kebabköttets mikrobiota
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.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2016. , 32+4 p.
Keyword [sv]
Livsmedelshygien, kebab, hygien, säkerhet
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-51876OAI: oai:DiVA.org:oru-51876DiVA: diva2:956461
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-08-30 Created: 2016-08-30 Last updated: 2016-08-30Bibliographically approved

Open Access in DiVA

fulltext(1073 kB)37 downloads
File information
File name FULLTEXT01.pdfFile size 1073 kBChecksum SHA-512
38f4419c5a6dc556a4637a246cb8e93475e368208126aff913be17fc6fe43da6655f0789bcf3d0c633834e9abff8e5345bb84dbfd9f5aa77f2a8f1b444094cf7
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
  • 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