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

Research output: Working paperEducation

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Original languageEnglish
PublisherInstitut for Arkitektur og Medieteknologi
EditionRevised Edition
Volume110
Number of pages28
Publication statusPublished - 2017
SeriesSkriftserie: Arkitektur & Design (A&D Files)
Volume110
ISSN1603-6204

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