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undergraduate thesis
Testovi sklonosti u senzorskoj procjeni hrane
2012. urn:nbn:hr:159:613328
Jelovečki, Melita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Jelovečki, M. (2012). Testovi sklonosti u senzorskoj procjeni hrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:613328

Jelovečki, Melita. "Testovi sklonosti u senzorskoj procjeni hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:613328

Jelovečki, Melita. "Testovi sklonosti u senzorskoj procjeni hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:613328

Jelovečki, M. (2012). 'Testovi sklonosti u senzorskoj procjeni hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:613328

Jelovečki M. Testovi sklonosti u senzorskoj procjeni hrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:613328

M. Jelovečki, "Testovi sklonosti u senzorskoj procjeni hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:613328

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Metadata
TitleTestovi sklonosti u senzorskoj procjeni hrane
Title (english)Affective tests in sensory evaluation of food
AuthorMelita Jelovečki
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2012-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Testovi sklonosti neizostavan su dio istraživanja u senzorskoj procjeni hrane, a primjenjuju se u svrhu istraživanja i razvoja proizvoda prikupljanjem mišljenja od samih potrošača. Postoje dvije glavne skupine metoda testova sklonosti, kvalitativne i kvantitativne. Cilj ovog rada bio je, pregledom znanstvene literature, iznijeti najnovije spoznaje o terminologiji, metodama te smjernicama testova sklonosti u senzorskoj procjeni hrane.
Abstract (english)
Affective tests are an infallible part of research in sensory evaluation of food, and apply for the purpose of research and product development by gathering opinions from consumers themselves. There are two main methods of affective tests, qualitative and quatitative. The objective of this work, based on scientific literature, was to present the latest knowledge in terminology, methods and trends of the affective tests in sensory evaluation of food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:613328
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 09:29:01