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Vad är en bra gris?: Kvalitet för grisproduktion och griskött utifrån bondens och kockens perspektiv
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2014. , 42 p.
Keyword [sv]
ursprung, ras, samarbete, utveckling, sensoriska egenskaper
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-52534OAI: oai:DiVA.org:oru-52534DiVA: diva2:974361
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2016-09-27 Created: 2016-09-26 Last updated: 2017-10-17Bibliographically approved

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CiteExportLink to record
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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