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undergraduate thesis
Opisna analiza u senzorskoj procjeni hrane
2011. urn:nbn:hr:159:888503
Džaferović, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Džaferović, I. (2011). Opisna analiza 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:159:888503

Džaferović, Iva. "Opisna analiza u senzorskoj procjeni hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:888503

Džaferović, Iva. "Opisna analiza u senzorskoj procjeni hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:888503

Džaferović, I. (2011). 'Opisna analiza u senzorskoj procjeni hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:888503

Džaferović I. Opisna analiza u senzorskoj procjeni hrane [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:159:888503

I. Džaferović, "Opisna analiza u senzorskoj procjeni hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:888503

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Metadata
TitleOpisna analiza u senzorskoj procjeni hrane
Title (english)Descriptive analysis in sensory evaluation of food
AuthorIva Džaferović
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Opisna analiza neizostavan je dio istraživanja u senzorskoj procjeni hrane, a primjenjuje se kada je potrebna detaljna specifikacija senzorskih svojstava pojedinog proizvoda ili pri usporedbi nekoliko proizvoda. Metode opisne analize dijele se na metodu profila okusa, metodu profila teksture, kvantitativnu opisnu analizu, ‘Spectrum’ metodu i novije alternativne tehnike. Cilj ovog rada bio je, pregledom znanstvene literature, iznijeti najnovije spoznaje o terminologiji, metodama te smjernicama opisnih analiza u senzorskoj procjeni hrane.
Abstract (english)
Descriptive analysis is an infallible part of research in sensory evaluation of food. It provides detailed information on all sensory properties of single or several compared products. Methods in Descriptive Analyses can be sorted out in Flavor Profile, Texture profile, Quantitative Descriptive Analysis and the Spectrum Method along with different conventional techniques.The objective of this work, based on scientific literature, was to present the latest knowledge in terminology, methods and trends of the Descriptive Analysis in sensory evaluation of food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:888503
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 on2017-05-19 12:27:44