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undergraduate thesis
Kemijska analiza bagremovog meda
2016. urn:nbn:hr:159:906452
Vidaković, Silvija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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Vidaković, S. (2016). Kemijska analiza bagremovog meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:906452

Vidaković, Silvija. "Kemijska analiza bagremovog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:906452

Vidaković, Silvija. "Kemijska analiza bagremovog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:906452

Vidaković, S. (2016). 'Kemijska analiza bagremovog meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:906452

Vidaković S. Kemijska analiza bagremovog meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 March 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:906452

S. Vidaković, "Kemijska analiza bagremovog meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:906452

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Metadata
TitleKemijska analiza bagremovog meda
Title (english)Chemical analysis of acacia honey
AuthorSilvija Vidaković
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 country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivani su fizikalno ‒ kemijski parametri u 53 uzorka bagremovog meda. Maseni udio vode, kiselost, električna provodnost, maseni udjeli ukupnih šećera i saharoze te maseni udio hidroksimetilfurfurala su odreĎivani na svim uzorcima. Metode za odreĎivanje pojedinih svojstava propisane su od strane MeĎunarodne komisije za med. Iz dobivenih rezultata može se zaključiti da su sva kemijska svojstva u skladu sa Pravilnikom o medu.
Abstract (english)
The aim of this thesis was to examine physical and chemical parameters in 53 samples of acacia honey. Water mass fraction, acidity, electrical conductivity, content of hydroxymethylfurfural, total reducing sugar mass fraction and sucrose mass fraction were determined for all samples. Methods for determination of certain properties are prescribed by the International Honey Commission. From the results it can be concluded that all the chemical properties are in accordance with Croatian regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:906452
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 10:49:12