Varmhållen och kyld skolmat : En jämförelse med fokus på energianvändning mot bakgrund av livsmedelssäkerhet och näringsretention
The aim of this report has been to investigate the use of electricity energy before and after a conversion of foodservice. The ambition was also to highlight the food safety and the retention of nutrients in relation to the conversion. The methods being used were qualitative interviews, case studies...
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| Format: | Others |
| Language: | Swedish |
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Umeå universitet, Institutionen för ekologi, miljö och geovetenskap
2013
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-68445 |