Kvaliteta mesa noja (Struthio camelus)

Jurić, Kristina

prikaz prve stranice dokumenta Kvaliteta mesa noja (Struthio camelus)

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master's thesis

Kvaliteta mesa noja (Struthio camelus)

2008. urn:nbn:hr:159:513210

Jurić, Kristina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

APA 6th Edition

Jurić, K. (2008). Kvaliteta mesa noja (Struthio camelus) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:513210

MLA 8th Edition

Jurić, Kristina. "Kvaliteta mesa noja (Struthio camelus)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:513210

Chicago 17th Edition

Jurić, Kristina. "Kvaliteta mesa noja (Struthio camelus)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:513210

Harvard

Jurić, K. (2008). 'Kvaliteta mesa noja (Struthio camelus)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:513210

Vancouver

Jurić K. Kvaliteta mesa noja (Struthio camelus) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:513210

IEEE

K. Jurić, "Kvaliteta mesa noja (Struthio camelus)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:513210

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:513210

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Metadata

Title	Kvaliteta mesa noja (Struthio camelus)
Title (english)	Quality of ostrich meat (Struthio camelus)
Author	Kristina Jurić
Mentor	Helga Medić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Meat and Fish Technology) Zagreb
Defense date and country	2008-02-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Ispitivanja u ovom diplomskom radu temelje se na fizikalno-kemijskim analizama mesa noja (Struthio camelus). Određen je pH, udio vode, udio mineralnih tvari (pepeo), proteina i masti, te su dobiveni parametri uspoređeni s drugim vrstama mesa (piletina, govedina). Meso noja sadrži vrijedne nutritivne komponente te povoljan kemijski sastav. Preporuča se konzumiranje širokoj populaciji, a pogotovo osobama s posebnim prehrambenim potrebama.
Abstract (english)	The research undertaken for this thesis were based on physic-chemical analyses of ostrich meat (Struthio camelus). Determination of pH, moisture, ash, protein and fat content have been done and also were compared with other meats (beef and chicken meat). Ostrich meat contains notabile nutrition components and favourable chemical composition. It is recomended to large population, particulary to the people with specialy diet requirements.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:513210
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Created on	2017-09-05 07:29:58