1 – 10 of 13
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2022
-
Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
(
- Master (Two yrs)
- 2020
-
Mark
A Missed Steak: A Study of the Value Added by Dynamic Best-before Labels
(
- Master (One yr)
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
(
- Master (Two yrs)
- 2019
-
Mark
“Close Enough”: A Cultural Analysis of Plant-Based Meat Consumption in Everyday Food Practices
(
- Master (Two yrs)
-
Mark
Säker köttbullsproduktion
(
- Univ. Diploma
-
Mark
The Cow in the Room: Addressing Meat and Animal-Derived Food Consumption in the Age of Climate Change
(
- Master (Two yrs)
- 2017
-
Mark
Power on the plate : how industry upholds consumption of animal products
2017) In Master Thesis Series in Environmental Studies and Sustainability Science MESM02 20171(
LUCSUS (Lund University Centre for Sustainability Studies)- Master (Two yrs)
-
Mark
Statsvetenskap och makt efter Foucault
(
- Bach. Degree
- 2016
-
Mark
Getting the price right - Exploring the legal possibilities of taxing meat and dairy consumption in the EU on environmental grounds
(
- Prof. qual. >4 yrs
-
Mark
Att välja bort köttnormen som barn: Vuxna vegetarianer om tidiga val
(
- Prof. qual. >4 yrs