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undergraduate thesis
Meso : nutritivne i sigurnosne značajke
Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. urn:nbn:hr:191:910517
Jerbić, Ivona
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Jerbić, I. (2017). Meso : nutritivne i sigurnosne značajke (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić, Ivona. "Meso : nutritivne i sigurnosne značajke." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić, Ivona. "Meso : nutritivne i sigurnosne značajke." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić, I. (2017). 'Meso : nutritivne i sigurnosne značajke', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić I. Meso : nutritivne i sigurnosne značajke [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:191:910517

I. Jerbić, "Meso : nutritivne i sigurnosne značajke", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:191:910517

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Metadata
TitleMeso : nutritivne i sigurnosne značajke
Title (english)Meat : Nutritional and Safety Features
AuthorIvona Jerbić
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2017-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Meso, kao nezamjenjiv izvor energije, bjelančevina, masti, vitamina, minerala i drugih hranjivih tvari nužnih za pravilnu prehranu bilo je od davnih vremena do danas važan faktor preživljavanja te mjerilo društvenog standarda stanovništva. U završnom radu opisuje se prehrambeni značaj mesa i mesnih prerađevina, s posebnim naglaskom na sigurnosne aspekte proizvodnje, prerade i konzumacije mesa i mesnih prerađevina. Opisan je sustav (HACCP) koji propisuje odgovornost za uspostavu, provođenje i održavanje postupaka osiguranja sigurnosti hrane koji su obveza svih subjekata u provođenju s hranom. Prikazana je praktična provedba HACCP sustava za „T.O. Mesnica Jerbić“.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:910517
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of Faculty of Tourism and Hospitality Management
Created on2018-01-08 15:34:27

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