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Karpfiskarnas tillbakagång i svenskt kosthåll
Bonow, Madeleine
Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences. Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Geography.
ORCID iD:
0000-0002-6264-7518
Svanberg, Ingvar
Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Biology.
ORCID iD:
0000-0002-8378-7923
2013 (Swedish)
In:
Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, p. 91-114
Chapter in book (Other academic)
Place, publisher, year, edition, pages
Huddinge: Södertörns högskola , 2013. p. 91-114
Series
COMREC Studies in Environment and Development, ISSN 1652-2877 ; 7
National Category
Food Science
Identifiers
URN:
urn:nbn:se:sh:diva-18467
ISBN:
978-91-975017-7-4 (print)
OAI: oai:DiVA.org:sh-18467
DiVA, id:
diva2:604275
Available from:
2013-02-08
Created:
2013-02-08
Last updated:
2018-08-13
Bibliographically approved
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fulltext
(117 kB)
1706 downloads
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FULLTEXT01.pdf
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b795028ef967a057f657cdd70c8b72ece0c6c2e5db2739014d6abb294071a6124111e6a2e89c806af74ec18eb238679ae24c0e4c2aeda9ec9c97f00980ed9b5c
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Från matproduktion till gastronomi
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Bonow, Madeleine
Svanberg, Ingvar
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Permanent link
https://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-18467
Direct link
http://sh.diva-portal.org/smash/record.jsf?pid=diva2:604275
Cite
Citation style
apa
ieee
modern-language-association-8th-edition
vancouver
harvard-anglia-ruskin-university
apa-old-doi-prefix.csl
sodertorns-hogskola-harvard.csl
sodertorns-hogskola-oxford.csl
Other style
apa
ieee
modern-language-association-8th-edition
vancouver
harvard-anglia-ruskin-university
apa-old-doi-prefix.csl
sodertorns-hogskola-harvard.csl
sodertorns-hogskola-oxford.csl
Other style
More styles
Language
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
Close
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