Course Reader: Food Concept Design, Mapping Strategic and Service-Oriented possibilities within Food Businesses: IFS-MSc03

Publikation: Working paperUndervisning

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OriginalsprogEngelsk
UdgiverInstitut for Arkitektur og Medieteknologi
UdgaveRevised Edition
Vol/bind110
Antal sider28
StatusUdgivet - 2017
NavnSkriftserie: Arkitektur & Design (A&D Files)
Vol/bind110
ISSN1603-6204

Citer dette

Tvedebrink, T. D. O. (2017). Course Reader: Food Concept Design, Mapping Strategic and Service-Oriented possibilities within Food Businesses: IFS-MSc03. (Revised Edition udg.) Institut for Arkitektur og Medieteknologi. Skriftserie: Arkitektur & Design (A&D Files), Bind. 110
Tvedebrink, Tenna Doktor Olsen. / Course Reader: Food Concept Design, Mapping Strategic and Service-Oriented possibilities within Food Businesses : IFS-MSc03. Revised Edition. udg. Institut for Arkitektur og Medieteknologi, 2017. (Skriftserie: Arkitektur & Design (A&D Files), Bind 110).
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Course Reader: Food Concept Design, Mapping Strategic and Service-Oriented possibilities within Food Businesses : IFS-MSc03. / Tvedebrink, Tenna Doktor Olsen.

Revised Edition. udg. Institut for Arkitektur og Medieteknologi, 2017.

Publikation: Working paperUndervisning

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