prikaz prve stranice dokumenta SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA
Access restricted to students and staff of home institution
undergraduate thesis
SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA
2021. urn:nbn:hr:112:485133
Krznarić Došen, Ines
Polytehnic in Pozega

Cite this document

Krznarić Došen, I. (2021). SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:485133

Krznarić Došen, Ines. "SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:485133

Krznarić Došen, Ines. "SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:485133

Krznarić Došen, I. (2021). 'SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA', Undergraduate thesis, Polytehnic in Pozega, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:485133

Krznarić Došen I. SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:112:485133

I. Krznarić Došen, "SVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:112:485133

Please login to the repository to save this object to your list.
Metadata
TitleSVOJSTA ZAMRZNUTIH I MARINIRANIH ZELENIH ŠPAROGA
Title (english)PROPERTIES OF FROZEN AND MARINATED GREEN ASPARAGUS
AuthorInes Krznarić Došen
MentorValentina Obradović (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2021-04-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati mikrobiološku ispravnost, te nutritivnu vrijednost zelene šparoge (Asparagus argenteuil) u Veterinarskom zavodu u Vinkovcima. Uzorci koji su ispitivani su zamrznuta (prethodno neblanširana) i marinirana šparoga, iz OPG-a na području Andrijaševaca. U mikrobiološkoj analizi šparoge određivala se prisutnost Enterobacteriaceae, koagulaza pozitivnih stafilokoka/ Staphylococcus aureus, sulfitoreducirajućih klostridija, Salmonelle, Listerie Monocytogenes, aerobnih mezofilnih bakterija, kvasaca i plijesni, a u određivanju nutritivne vrijednosti ispitivala se količina vode, masti, ugljikohidrata, bjelančevina, pepela, zasićenih masnih kiselina, šećera i soli
Abstract (english)
The aim of this study was to examine the microbiological safety and nutritional value of green asparagus (Asparagus argenteuil) at the Veterinary Institute Vinkovci. The samples tested were frozen (previously unblanched) and marinated asparagus, and they were taken from family farm in the area of the village of Andrijaševci. In the microbiological analysis of asparagus, the presence of the following was determined: Enterobacteriaceae, coagulase-positive staphylococci / Staphylococcus aureus, sulphite-reducing clostridia, Salmonella, Listeria Monocytogenes, aerobic mesophilic bacteria, yeasts and moulds, and in the process of determining the nutritional value the quantity of water, fats, carbohydrates, proteins, ash, saturated fatty acids, sugars and salts were determined
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:485133
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 on2022-06-23 09:12:38