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undergraduate thesis
PRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA
2017. urn:nbn:hr:112:960492
Grčić, Marko
Polytehnic in Pozega
Biotechnical department

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Grčić, M. (2017). PRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:960492

Grčić, Marko. "PRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:960492

Grčić, Marko. "PRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:960492

Grčić, M. (2017). 'PRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA', Undergraduate thesis, Polytehnic in Pozega, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:960492

Grčić M. PRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:112:960492

M. Grčić, "PRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:960492

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Metadata
TitlePRAĆENJE VELIČINE ČESTICA ČOKOLADNE MASE TIJEKOM USITNJAVANJA
Title (english)STUDYING THE SIZE OF THE CHOCOLATE MASS DURING BREWING
AuthorMarko Grčić
MentorSvjetlana Škrabal (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2017-06-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Rad se bavi praćenjem veličine čestica čokoladne mase tijekom usitnjavanja. U prvom dijelu rada obraditi će se sirovine za proizvodnju čokoladne mase i proces proizvodnje čokoladne mase s posebnim naglaskom na usitnjavanje čokoladne mase. Eksperimentalni dio pratiti će sve promjene veličine čestica tijekom usitnjavanja čokoladne mase. Nakon eksperimentalnog dijela u radu će se raspraviti o dobivenim rezultatima.
Abstract (english)
This paper deals with monitoring of the particle size in chocolate mass during brewing. In the first part of the paper, raw materials for the production of chocolate mass and the process of production of chocolate mass will be processed with special emphasis on brewing of the chocolate mass. The experimental part will track all changes in the particle size during the brewing of the chocolate mass. After the experimental part, the results will be discussed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:960492
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-06-27 11:53:39