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

No description available.
Identiferoai:union.ndltd.org:UPSALLA1/oai:DiVA.org:oru-93937
Date January 2021
CreatorsMattelin, Hugo, Mattelin, Carl
PublisherÖrebro universitet, Restaurang- och hotellhögskolan
Source SetsDiVA Archive at Upsalla University
LanguageSwedish
Detected LanguageSwedish
TypeStudent thesis, info:eu-repo/semantics/bachelorThesis, text
Formatapplication/pdf
Rightsinfo:eu-repo/semantics/openAccess

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