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undergraduate thesis
SPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI
2017. urn:nbn:hr:112:184274
Poljan, Andrea
Polytehnic in Pozega
Biotechnical department

Cite this document

Poljan, A. (2017). SPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:184274

Poljan, Andrea. "SPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:184274

Poljan, Andrea. "SPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:184274

Poljan, A. (2017). 'SPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI', Undergraduate thesis, Polytehnic in Pozega, accessed 19 January 2021, https://urn.nsk.hr/urn:nbn:hr:112:184274

Poljan A. SPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2021 January 19] Available at: https://urn.nsk.hr/urn:nbn:hr:112:184274

A. Poljan, "SPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:184274

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Metadata
TitleSPECIFIČNOSTI U PROIZVODNJI PAŠTETE U JEDNOJ PREHRAMBENOJ INDUSTRIJI
Title (english)SPECIFICS TO PRODUCTION PASTRY IN ONE FOOD INDUSTRY
AuthorAndrea Poljan
MentorStanko Zrinščak (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
Committee memberHelena Marčetić (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
Cilj ovog završnog rada bio je praćenje proizvodnje paštete u jednom proizvodnom pogonu mesne industrije, te kontrola kvalitete dobivenog gotovog proizvoda. Od kemijskih analiza određivali su se postoci vode, bjelančevina, masti, soli i ugljikohidrata, a od mikrobioloških analiza prisutnost aerobnih mezofilnih bakterija i sulfitoreducirajućih klostridija. Na osnovu analiza doneseni su zaključci o proizvodima i proizvodnji.
Abstract (english)
The primary object of this final work was tracking production od pate in one food industry, and control of qulity final product. From chemical analysis, the percentages of water, protein, fat, salt and carbohydrate were determined, and by microbiological analyzes the presence of aerobic mesophilic bacteria and sulphorethrough clostridia. Based on the analysis, conclusions on products and production werw made
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:184274
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 on2017-09-25 07:18:56