Forbrukeres matadferd på kjøkkenet

dc.contributor.author	Ueland, Øydis
dc.contributor.author	Hagtvedt, Therese
dc.contributor.author	Langsrud, Solveig
dc.contributor.author	Veflen, Nina
dc.date.accessioned	2017-09-13T10:31:54Z
dc.date.available	2017-09-13T10:31:54Z
dc.date.created	2017-09-06T09:15:41Z
dc.date.issued	2017
dc.identifier.isbn	978-82-8296-514-9
dc.identifier.uri	http://hdl.handle.net/11250/2454488
dc.language.iso	mis
dc.publisher	Nofima AS
dc.relation.ispartof	Nofima rapportserie
dc.relation.ispartofseries	Nofima rapportserie
dc.relation.uri	https://nofimaas.sharepoint.com/sites/public/Cristin/Rapport%2017-2017.pdf?csf=1
dc.title	Forbrukeres matadferd på kjøkkenet
dc.type	Research report
dc.description.version	publishedVersion
dc.source.pagenumber	74
dc.source.issue	17/2017
dc.identifier.cristin	1491251
dc.relation.project	Nofima AS: 10834
dc.relation.project	Norges forskningsråd: 233738
dc.relation.project	Nofima AS: 201704
dc.relation.project	Nofima AS: 201302
cristin.unitcode	7543,3,1,0
cristin.unitcode	7543,3,4,0
cristin.unitcode	7543,3,3,0
cristin.unitname	Mat og helse
cristin.unitname	Trygg og holdbar mat
cristin.unitname	Sensorikk, forbruker og innovasjon
cristin.ispublished	true
cristin.fulltext	original