prikaz prve stranice dokumenta Kemijska analiza kestenovog meda
  Download
PDF 765.08 KB
undergraduate thesis
Kemijska analiza kestenovog meda
2016. urn:nbn:hr:159:878896
Martić, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Martić, I. (2016). Kemijska analiza kestenovog meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:878896

Martić, Ivan. "Kemijska analiza kestenovog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:878896

Martić, Ivan. "Kemijska analiza kestenovog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:878896

Martić, I. (2016). 'Kemijska analiza kestenovog meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:878896

Martić I. Kemijska analiza kestenovog meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:878896

I. Martić, "Kemijska analiza kestenovog meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:878896

Please login to the repository to save this object to your list.
Metadata
TitleKemijska analiza kestenovog meda
Title (english)Chemical analysis of chestnut honey
AuthorIvan Martić
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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je odrediti kemijska svojstva analiziranog kestenovog meda. Analizirano je 16 uzoraka kestenovog meda proizvedenih u 2015. godini na području Republike Hrvatske. Provedena je analiza udjela vode, hidroksimetilfurfurala, reducirajućih šećera, saharoze te električne vodljivosti i kiselosti meda. Sve analize provedene su metodama propisanim od Međunarodne Komisije za med. Iz rezultata dobivenih kemijskom analizom 16 uzoraka meda može se zaključiti da je velika većina kemijskih parametara u skladu sa Pravilnikom o medu.
Abstract (english)
The aim of this research was to determine chemical parameters of chestnut honey. Sixteen samples of Croatian chestnut honey made in 2015. were analysed. Water mass fraction, content of hydroxymethylfurfural, acidity, electrical conductivity, total reducing sugar mass fraction and sucrose mass fraction were determined. All chemical parameters were determined using the methods proposed by International Honey Commission. The obtained results mostly meet the demands imposed by Croatian regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:878896
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 13:20:15