Testovi sklonosti u senzorskoj procjeni hrane

Jelovečki, Melita

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undergraduate thesis

Testovi sklonosti u senzorskoj procjeni hrane

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:613328

Jelovečki, Melita

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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APA 6th Edition

Jelovečki, M. (2012). Testovi sklonosti 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:159:613328

MLA 8th Edition

Jelovečki, Melita. "Testovi sklonosti u senzorskoj procjeni hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:613328

Chicago 17th Edition

Jelovečki, Melita. "Testovi sklonosti u senzorskoj procjeni hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:613328

Harvard

Jelovečki, M. (2012). 'Testovi sklonosti u senzorskoj procjeni hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:613328

Vancouver

Jelovečki M. Testovi sklonosti u senzorskoj procjeni hrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:613328

IEEE

M. Jelovečki, "Testovi sklonosti u senzorskoj procjeni hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:613328

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:613328

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Metadata

Title	Testovi sklonosti u senzorskoj procjeni hrane
Title (english)	Affective tests in sensory evaluation of food
Author	Melita Jelovečki
Mentor	Nada Vahčić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) (Laboratory for Food Quality Control) Zagreb
Defense date and country	2012-06-13, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Nutrition
Abstract	Testovi sklonosti neizostavan su dio istraživanja u senzorskoj procjeni hrane, a primjenjuju se u svrhu istraživanja i razvoja proizvoda prikupljanjem mišljenja od samih potrošača. Postoje dvije glavne skupine metoda testova sklonosti, kvalitativne i kvantitativne. Cilj ovog rada bio je, pregledom znanstvene literature, iznijeti najnovije spoznaje o terminologiji, metodama te smjernicama testova sklonosti u senzorskoj procjeni hrane.
Abstract (english)	Affective tests are an infallible part of research in sensory evaluation of food, and apply for the purpose of research and product development by gathering opinions from consumers themselves. There are two main methods of affective tests, qualitative and quatitative. The objective of this work, based on scientific literature, was to present the latest knowledge in terminology, methods and trends of the affective tests in sensory evaluation of food.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:613328
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-16 09:29:01

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