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undergraduate thesis
Kemijska analiza bagremovog i šumskog meda
2017. urn:nbn:hr:159:473287
Poljanec, Andreja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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Poljanec, A. (2017). Kemijska analiza bagremovog i šumskog meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:473287

Poljanec, Andreja. "Kemijska analiza bagremovog i šumskog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:473287

Poljanec, Andreja. "Kemijska analiza bagremovog i šumskog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:473287

Poljanec, A. (2017). 'Kemijska analiza bagremovog i šumskog meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:473287

Poljanec A. Kemijska analiza bagremovog i šumskog meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:473287

A. Poljanec, "Kemijska analiza bagremovog i šumskog meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:473287

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Metadata
TitleKemijska analiza bagremovog i šumskog meda
Title (english)Chemical analysis of acacia and forest honey
AuthorAndreja Poljanec
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 country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivani su fizikalno ‒ kemijski parametri u ukupno 27 uzoraka meda, od kojih je 14 uzoraka bagremovog meda i 13 uzoraka šumskog meda prikupljenih na području Republike Hrvatske u 2016. godini. Određivani su parametri kao što su maseni udio vode, električna provodnost, kiselost, maseni udio hidroksimetilfurfurala, maseni udjeli reducirajućih šećera i maseni udjeli saharoze. Međunarodna komisija za med propisala je metode za određivanje pojedinih svojstava. Iz dobivenih vrijednosti fizikalno – kemijskih parametara može se zaključiti da su sva kemijska svojstva u skladu s Pravilnikom o medu.
Abstract (english)
The aim of this thesis was to examine physical and chemical parameters in 27 samples of acacia and forest honey collected in the Republic of Croatia in 2016. 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 obtained physical and chemical parameters it can be concluded that all the chemical properties are in accordance with the Croatian regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:473287
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 on2017-07-17 08:26:02