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Determination of microbiological validity of input raw materials in the production of cocoa-products
Nikolina Adžić (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology
Cite this document...

Adžić, N. (2009). Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:579615

Adžić, Nikolina. "Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:579615

Adžić, Nikolina. "Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:579615

Adžić, N. (2009). 'Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:579615

Adžić N. Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:579615

N. Adžić, "Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:579615

Metadata
TitleOdređivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda
Title (english)Determination of microbiological validity of input raw materials in the production of cocoa-products
AuthorNikolina Adžić
MentorFrane Delaš (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2009-02-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Osnovne sirovine u proizvodnji kakao - proizvoda su kakao - sastojci, šećer, mlijeko i voće. Svaka od njih je potencijalan izvor kontaminacije gotovog proizvoda te ne smiju sadržavati mikroorganizme u koncentracijama većim od vrijednosti propisanih Pravilnikom o mikrobiološkim standardima za namirnice. Praćena je kakvoća ulaznih sirovina s ciljem nalaženja kritičnih točaka koje ugrožavaju kvalitetu gotovog proizvoda. Dobiveni rezultati ukazuju da su kritične točke određeni orašasti plodovi.
Abstract (english)
Basic raw materials in the production of cocoa - products are the ingredients of cocoa, sugar, milk and fruit. Each of them is a potential source of contamination of finished product and they can't contain microorganisms in concentrations higher than the values prescribed by the Ordinance on microbiological standards for food. Quality of input raw materials is monitored with the aim of finding critical points affecting the quality of the finished product. The results indicate that the critical point are nut products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:579615
Study programmeTitle: Biotehnologija; smjerovi: Biokemijsko-mikrobiološki
Study programme type: sveučilišni
Study level: dodiplomski
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
Type of resourceText
File originBorn digital
Access conditionsRestricted access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2017-08-31 08:36:00