Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda

Adžić, Nikolina

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master's thesis

Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. urn:nbn:hr:159:579615

Adžić, Nikolina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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APA 6th Edition

Adžić, N. (2009). Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:579615

MLA 8th Edition

Adžić, Nikolina. "Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:579615

Chicago 17th Edition

Adžić, Nikolina. "Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:579615

Harvard

Adžić, N. (2009). 'Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:579615

Vancouver

Adžić N. Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:579615

IEEE

N. Adžić, "Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:579615

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:579615

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Metadata

Title	Određivanje mikrobiološke ispravnosti ulaznih sirovina u proizvodnji kakao-proizvoda
Title (english)	Determination of microbiological validity of input raw materials in the production of cocoa-products
Author	Nikolina Adžić
Mentor	Frane Delaš (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Biochemical Engineering) (Laboratory for General Microbiology and Food Microbiology) Zagreb
Defense date and country	2009-02-03, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Biotechnology
Abstract	Osnovne sirovine u proizvodnji kakao - proizvoda su kakao - sastojci, šećer, mlijeko i voće. Svaka od njih je potencijalan izvor kontaminacije gotovog proizvoda te ne smiju sadržavati mikroorganizme u koncentracijama većim od vrijednosti propisanih Pravilnikom o mikrobiološkim standardima za namirnice. Praćena je kakvoća ulaznih sirovina s ciljem nalaženja kritičnih točaka koje ugrožavaju kvalitetu gotovog proizvoda. Dobiveni rezultati ukazuju da su kritične točke određeni orašasti plodovi.
Abstract (english)	Basic raw materials in the production of cocoa - products are the ingredients of cocoa, sugar, milk and fruit. Each of them is a potential source of contamination of finished product and they can't contain microorganisms in concentrations higher than the values prescribed by the Ordinance on microbiological standards for food. Quality of input raw materials is monitored with the aim of finding critical points affecting the quality of the finished product. The results indicate that the critical point are nut products.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:579615
Study programme	Title: Biotechnology; specializations in: Biochemical-Microbiology Course: Biochemical-Microbiology Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
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Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-08-31 08:36:00