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Menydesign för minskad köttkonsumtion : Kockars praktiska strategier / Reduced meat consumption by menu-design : Chef’s practical strategies

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1. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-93937

Identifer	oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:oru-93937
Date	January 2021
Creators	Mattelin, Hugo, Mattelin, Carl
Publisher	Örebro universitet, Restaurang- och hotellhögskolan
Source Sets	DiVA Archive at Upsalla University
Language	Swedish
Detected Language	Swedish
Type	Student thesis, info:eu-repo/semantics/bachelorThesis, text
Format	application/pdf
Rights	info:eu-repo/semantics/openAccess