prikaz prve stranice dokumenta Razlika u proizvodnji između domaćeg i industrijskog kulena
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undergraduate thesis
Razlika u proizvodnji između domaćeg i industrijskog kulena
2011. urn:nbn:hr:159:295598
Brekalo, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Brekalo, A. (2011). Razlika u proizvodnji između domaćeg i industrijskog kulena (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:295598

Brekalo, Ana. "Razlika u proizvodnji između domaćeg i industrijskog kulena." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:295598

Brekalo, Ana. "Razlika u proizvodnji između domaćeg i industrijskog kulena." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:295598

Brekalo, A. (2011). 'Razlika u proizvodnji između domaćeg i industrijskog kulena', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:295598

Brekalo A. Razlika u proizvodnji između domaćeg i industrijskog kulena [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:295598

A. Brekalo, "Razlika u proizvodnji između domaćeg i industrijskog kulena", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:295598

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Metadata
TitleRazlika u proizvodnji između domaćeg i industrijskog kulena
Title (english)Difference in production between home-made and industrial kulen
AuthorAna Brekalo
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je svratiti pozornost na specifičnosti domaće proizvodnje kulena, na razlike između domaće i industrijske proizvodnje, te na važnost educiranja malih proizvođača o uvođenju standardiziranih uvjeta proizvodnje (osnovnih sirovina,dodataka te posebice uvjeta zrenja i to sve u svrhu osiguranja kontinuirane proizvodnje tijekom cijele godine. Sve to je vrlo važno ukoliko želimo osigurati proizvodnju domaćeg proizvoda vrhunske kvalitete.
Abstract (english)
The aim of this paper is to draw attention to the specifics of home-made production of kulen, the differences between home-made and industrial production, and the importance of educating small producers on the introduction of standardized conditions of production (raw material, additives, especially the conditions of ripening, all in order to ensure continous production throughout the year). All of this is very important if we want to ensure production of home-made kulen of top quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:295598
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/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 on2017-05-18 13:55:15