prikaz prve stranice dokumenta PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE
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undergraduate thesis
PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE
2017. urn:nbn:hr:112:522283
Prgomet, Anđelka
Polytehnic in Pozega
Biotechnical department

Cite this document

Prgomet, A. (2017). PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:522283

Prgomet, Anđelka. "PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:522283

Prgomet, Anđelka. "PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:522283

Prgomet, A. (2017). 'PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE', Undergraduate thesis, Polytehnic in Pozega, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:522283

Prgomet A. PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:112:522283

A. Prgomet, "PRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:522283

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Metadata
TitlePRAĆENJE PARAMETARA KVALITETE KAKAOVE MASE ZA PROIZVODNJU ČOKOLADE
Title (english)MONITORING THE PARAMETERS QUALITY CACAO MASS FOR CHOCOLATE PRODUCTION
AuthorAnđelka Prgomet
MentorSvjetlana Škrabal (mentor)
Committee memberMaja Ergović Ravančić (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2017-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tema ovog završnog rada je praćenje parametara kvalitete kakaove mase za proizvodnju čokolade. Ispitivanje se vršilo u tvornici. Analiza se provodila između pet različitih uzoraka kakaove mase. U prvom dijelu obraditi će se sirovine za proizvodnju čokolade i proces proizvodnje čokoladne mase s posebnim naglaskom na kakaovu masu. Eksperimentalni dio pratiti će promjene kvalitete svih analiziranih uzoraka kakaove mase. Nakon eksperimentalnog dijela u radu će se raspraviti o dobivenim rezultatima.
Abstract (english)
The theme of this final work is to monitor the quality parameters of the cacao mass for the production of chocolate. Testing was done in a chocolate factory. The analysis is carried out from five different samples of cacao mass. In the first part of the process will be the raw material for the production of chocolate mass with a special focus on cocoa mass. The experimental part will change the quality parameters of cacao mass. After the experimental part, the results will be discussed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:522283
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 on2017-10-12 11:20:00
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