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undergraduate thesis
Tehnološki procesi u proizvodnji proizvoda od jaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:379876
Lukač, Magi
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Lukač, M. (2014). Tehnološki procesi u proizvodnji proizvoda od jaja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:379876

Lukač, Magi. "Tehnološki procesi u proizvodnji proizvoda od jaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:379876

Lukač, Magi. "Tehnološki procesi u proizvodnji proizvoda od jaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:379876

Lukač, M. (2014). 'Tehnološki procesi u proizvodnji proizvoda od jaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:379876

Lukač M. Tehnološki procesi u proizvodnji proizvoda od jaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:379876

M. Lukač, "Tehnološki procesi u proizvodnji proizvoda od jaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:379876

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Metadata
TitleTehnološki procesi u proizvodnji proizvoda od jaja
Title (english)Technological processes in manufacturing product of eggs
AuthorMagi Lukač
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je opisati jaja općenito, navesti proizvode od jaja, objasniti njihove glavne karakteristike, opisati tehnološki proces proizvodnje i primjenu tih proizvoda. Jaja i proizvodi od jaja nezamjenjivi su u ljudskoj prehrani i imaju vrlo široku primjenu. Sve vrste proizvoda od jaja mikrobiološki su ispravne jer se tijekom proizvodnje podvrgavaju toplinskoj obradi, a njihova primjena je puno jednostavnija od jaja u ljusci, pogotovo za industriju, odnosno veće potrošače. U ovom radu će se prikazati kvaliteta proizvoda od jaja te će se s nutritivnog i organoleptičkog aspekta usporediti s kvalitetom jaja u ljusci.
Abstract (english)
The aim of this work is to give introduction about eggs, indicate what kind of egg products exist, explain their main characteristics and describe manufacturing process. Eggs and egg products are irreplaceable in human nutrition and have a wide range of applications. Egg products are microbiologically safe because of thermal processing during manufacture, and their application is simpler then shell eggs, especially for industry and large consumers. In this work, the quality of egg products will be analysed and compared to the quality of shell eggs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:379876
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-27 08:13:24

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