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Foodservice and Food Production
15 credits
Course, Bachelor's level, 2HK057
This course has been discontinued.
Syllabus
Syllabus valid from Spring 2010, version 2
Syllabus valid from Spring 2010, version 1
What is a syllabus?
Reading list
Reading list valid from Spring 2010, version 2
Reading list valid from Spring 2010, version 1
