prikaz prve stranice dokumenta Kvaliteta mesa noja (Struthio camelus)
Access restricted to students and staff of home institution
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

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

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

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

Jurić, K. (2008). 'Kvaliteta mesa noja (Struthio camelus)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:513210

Jurić K. Kvaliteta mesa noja (Struthio camelus) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 October 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:513210

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

Please login to the repository to save this object to your list.
Metadata
TitleKvaliteta mesa noja (Struthio camelus)
Title (english)Quality of ostrich meat (Struthio camelus)
AuthorKristina Jurić
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 country2008-02-29, 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)
Languagecroatian
URN:NBNurn:nbn:hr:159:513210
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-05 07:29:58