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Sensorisk bedömning av helstekt fläskkotlett: En jämförelse av produkter med olika tekniska kvaliteter
Sommar, Linn
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Thörnlund Persson, Sara
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2014 (Swedish)
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE credits
Student thesis
Place, publisher, year, edition, pages
2014. , p. 48
Keywords [sv]
Fläsk, Gris, Kotlettrad, Sensorisk analys, Quantitative Descriptive Analysis
National Category
Social Sciences
Identifiers
URN:
urn:nbn:se:oru:diva-52134
OAI: oai:DiVA.org:oru-52134
DiVA, id:
diva2:968665
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Öström, Åsa
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Johansson, Jesper
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Examiners
Yngve, Agneta, professor
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Available from:
2016-09-12
Created:
2016-09-12
Last updated:
2017-10-17
Bibliographically approved
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506 downloads
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FULLTEXT01.pdf
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8bd0375b6e06053926604edb84f3f56fa0203bd85c9afac476ac8e6f7be547ced72b3cbe2f25e86d92339698daed9a7f7ed368552b9ac3425c66abf688220ba5
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https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-52134
Direct link
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Cite
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apa
ieee
modern-language-association-8th-edition
vancouver
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apa
ieee
modern-language-association-8th-edition
vancouver
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en-GB
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