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Chokladganache: En studie om temperering som tillagningsmetod
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. , 37+11 p.
Keyword [sv]
Choklad, Kristallisering, Sensoriska egenskaper, Praktisk kunskap
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-51894OAI: oai:DiVA.org:oru-51894DiVA: diva2:956696
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-08-31 Created: 2016-08-31 Last updated: 2016-08-31Bibliographically approved

Open Access in DiVA

fulltext(889 kB)68 downloads
File information
File name FULLTEXT01.pdfFile size 889 kBChecksum SHA-512
119dd16a3234b8e297617cd41b35c95c8e80348f7182d77610e7fedc32ad06fb6500b1a221922627c608745adf9fe59075d3adcc933b94dc0725a5be87f045a0
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