Haku
Viitteet 61-66 / 66
Näyttöön perustuvan osaamisen tukeminen viimeisessä harjoittelussa sairaanhoitajaopiskelijan kuvaamana
(Seinäjoen ammattikorkeakoulu, 2020)
Collaboration via digitalization - SeAMK’s experiences on international projects during the pandemia and beyond
(Seinäjoen ammattikorkeakoulu, 2020)
BaltCityPrevention - promoting health, technology and participation
(Seinäjoen ammattikorkeakoulu, 2020)
Developing education in good practices to manage biosecurity risks at farm level
(Seinäjoen ammattikorkeakoulu, 2020)
The effect of freshness in a foodservice context
(Taylor&Francis, 2016)
The purpose of this research was to study how consumers respond to differences in the freshness of lettuce based only on sensory properties in the foodservice context. Another objective was to measure consumer response to ...
New food premises for training and research purposes
(Seinäjoen ammattikorkeakoulu, 2020)