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undergraduate thesis
MIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA
2016. urn:nbn:hr:151:582798
Talan, Ivana
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of agroecology and Enviroment Protection

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Talan, I. (2016). MIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:582798

Talan, Ivana. "MIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:582798

Talan, Ivana. "MIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:582798

Talan, I. (2016). 'MIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:582798

Talan I. MIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2016 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:582798

I. Talan, "MIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:151:582798

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Metadata
TitleMIKROORGANIZMI KAO UZROČNICI KVARENJA MESA I MESNIH PRERAĐEVINA
Title (english)THE MICROORGANISMS AS CAUSES OF SPOILAGE OF MEAT AND MEAT PRODUCTS
AuthorIvana Talan
MentorSuzana Kristek (mentor)
Committee memberZvonimir Steiner (predsjednik povjerenstva)
Committee memberJurica Jović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of agroecology and Enviroment Protection)
Osijek
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
U radu je opisano meso općenito, struktura i kemijski sastav mesa, kao i mikroorganizmi koji utječu na kvarenje crvenog mesa, te načini sprječavanja kvarenja mesa i mesnih preraĎevina. Da bi se produţila odrţivost mesa i smanjio rizik od kvarenja neophodna je stalna kontrola proizvodnje i veliki broj modernih metoda koje mogu produţiti trajnost prehrambenih proizvoda što ima izuzetnu vaţnost za ljudsku populaciju.
Abstract (english)
In this paper, the meat is described in general, structure and chemical composition of meat, as well as microorganisms that affect the deterioration of red meat, as well as ways of preventing spoilage of meat and meat products. In order to prolong the shelf life of meat and reduce the risk of spoilage is necessary constant control of production and a large number of modern methods that can extend the shelf life of food products which is of great significance for the human population
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:582798
Study programmeTitle: Agriculture; specializations in: Agroeconomics, Plant production, Mechanization, Zootechnique, Horticulture
Course: 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 on2016-10-04 12:28:40