prikaz prve stranice dokumenta Mikroorganizmi u tehnologiji obrade mesa
  Download
PDF 1.43 MB
undergraduate thesis
Mikroorganizmi u tehnologiji obrade mesa
2015. urn:nbn:hr:151:693895
Zlatarević, Martina
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of agroecology and Enviroment Protection

Cite this document

Zlatarević, M. (2015). Mikroorganizmi u tehnologiji obrade mesa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:693895

Zlatarević, Martina. "Mikroorganizmi u tehnologiji obrade mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:693895

Zlatarević, Martina. "Mikroorganizmi u tehnologiji obrade mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:693895

Zlatarević, M. (2015). 'Mikroorganizmi u tehnologiji obrade mesa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:693895

Zlatarević M. Mikroorganizmi u tehnologiji obrade mesa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2015 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:151:693895

M. Zlatarević, "Mikroorganizmi u tehnologiji obrade mesa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:151:693895

Please login to the repository to save this object to your list.
Metadata
TitleMikroorganizmi u tehnologiji obrade mesa
Title (english)MICROBIOLOGY OF MEAT
AuthorMartina Zlatarević
MentorSuzana Kristek (mentor)
Committee memberGoran Kušec
Committee memberDrago Bešlo
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of agroecology and Enviroment Protection)
Osijek
Defense date and country2015-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
U radu je opisano meso općenito, odnosno njegova organoleptička svojstva, kao i mikroorganizmi koji utječu na meso u smislu kvarenja, te načini sprječavanja kvarenja mesa. Veliki broj modernih metoda mogu produžiti trajnost prehrambenih proizvoda što ima izuzetnu važnost za ljudsku populaciju. Za dobivanje mnogih trajnih prehrambenih proizvoda prijeko je potrebna primjena metode zaštite namirnica.
Abstract (english)
In this paper, the meat is described in general, and its organoleptic properties , as well as microorganisms that affect the meat in terms of deterioration and ways of preventing spoilage of meat . A large number of modern methods can extend the shelf life of food product which is extremely important for the human population. To obtain lasting many food products it is absolutely necessary to use methods to protect food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:693895
Study programmeTitle: Agriculture; specialization: Agricultural economics, Mechanization, Zootechnique, Horticulture
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notezavršni rad
Created on2015-12-18 12:53:58