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Title: Phenomenological model of culinary innovation : a systemic view
Author: Stierand, Marc B.
ISNI:       0000 0004 2742 9800
Awarding Body: University of Strathclyde
Current Institution: University of Strathclyde
Date of Award: 2009
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Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available