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Terroir - ett nyckelbegrepp för att ge lokalproducerade livsmedel geografisk identitet
Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Environmental Science.
2013 (Swedish)In: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, 201-235 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
Huddinge: Södertörns högskola , 2013. 201-235 p.
Series
COMREC Studies in Environment and Development, ISSN 1652-2877 ; 7
National Category
Food Science
Identifiers
URN: urn:nbn:se:sh:diva-18470ISBN: 978-91-975017-7-4 (print)OAI: oai:DiVA.org:sh-18470DiVA: diva2:604284
Available from: 2013-02-08 Created: 2013-02-08 Last updated: 2016-10-11Bibliographically approved

Open Access in DiVA

Terroir - ett nyckelbegrepp för att ge lokalproducerade livsmedel geografisk identitet(155 kB)187 downloads
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File name FULLTEXT01.pdfFile size 155 kBChecksum SHA-512
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Type fulltextMimetype application/pdf

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Från matproduktion till gastronomi

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Total: 187 downloads
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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