prikaz prve stranice dokumenta PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU
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undergraduate thesis
PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU
2021. urn:nbn:hr:112:000642
Abramović, Tanja
Polytehnic in Pozega
Biotechnical department

Cite this document

Abramović, T. (2021). PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:000642

Abramović, Tanja. "PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:000642

Abramović, Tanja. "PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:000642

Abramović, T. (2021). 'PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU', Undergraduate thesis, Polytehnic in Pozega, accessed 04 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:000642

Abramović T. PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2021 [cited 2025 April 04] Available at: https://urn.nsk.hr/urn:nbn:hr:112:000642

T. Abramović, "PRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU", Undergraduate thesis, Polytehnic in Pozega, Požega, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:112:000642

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Metadata
TitlePRAĆENJE PARAMETARA KAKVOĆE SVJEŽEG SIRA NA TRŽIŠTU
Title (english)MONITORING OF FRESH CHEESE QUALITY PARAMETERS ON THE MARKET
AuthorTanja Abramović
MentorSvjetlana Škrabal (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberMaja Ergović Ravančić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2021-01-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada je praćenje fizikalno - kemijskih parametara kakvoće svježeg sira. Proizvodnja sira obuhvaća niz tehnoloških procesa i analiza koji su opisani u ovome radu, te definiranih temeljnih zahtjeva i zakonskih regulativa koje svaki subjekt u proizvodnji treba zadovoljiti. U eksperimentalnom dijelu rada provedene su analize svježeg posnog sira kojima se određivao udio vode sušenjem, udio masti po Soxhletu, te stupanj kiselosti svježeg posnog sira. Rezultati navedenih analiza... More uspoređivani su s podacima koje nalaže zakonodavstvo u svojim pravilnicima. Less
Abstract (english)
The aim of this final paper is to monitor the physico - chemical parameters of the quality of fresh cheese. Cheese production includes a number of technological processes and analyses described in this paper, as well as defined basic requirements and regulations that each operator in production must meet. In the experimental part of the paper, analyses of fresh low fat cheese were conducted to determine the water content by drying, fat content by Soxhlet method, and the acidity level of fresh... More low fat cheese. The results of these analyses are compared with the data required by the legislation in its regulations. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:000642
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-06-15 07:30:40
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