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Livsmedelsvetenskap
Institutionen för mat, hälsa och miljö, Göteborgs universitet.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Institutionen för kostvetenskap, Umeå universitet.
2007 (Swedish)Book (Other academic)
Abstract [sv]

En lärobok som tekniskt och kemiskt förklarar varför man ska tillaga på ett visst sätt. Råvaor belyses från sitt ursprung, via kemisk sammansättning till vad som händer under tillagning. Dessutom belyses närings- och miljöaspekter på respektive råvara.

Place, publisher, year, edition, pages
Studentlitteratur , 2007, 1. , 395 p.
National Category
Food Science
Identifiers
URN: urn:nbn:se:uu:diva-13756ISBN: 978-91-44-04346-3 (print)OAI: oai:DiVA.org:uu-13756DiVA: diva2:41526
Available from: 2008-01-25 Created: 2008-01-25 Last updated: 2010-12-02Bibliographically approved

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Marklinder, Ingela

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CiteExportLink to record
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