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undergraduate thesis
Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:867980
Vajnaht, Slaven
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Vajnaht, S. (2013). Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:867980

Vajnaht, Slaven. "Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:867980

Vajnaht, Slaven. "Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:867980

Vajnaht, S. (2013). 'Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:867980

Vajnaht S. Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:867980

S. Vajnaht, "Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:867980

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Metadata
TitleKvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama
Title (english)Quality of meat during freezing and storing at low temperatures
AuthorSlaven Vajnaht
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 country2013-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je ukazati na moguće promjene u kvaliteti mesa koje se mogu dogoditi za vrijeme zamrzavanja i skladištenja mesa pri niskim temperaturama. Opisani su danas najčešće korišteni postupci zamrzavanja u prehrambenoj industriji, njihove prednosti i nedostaci te kako pojedini parametri procesa zamrzavanja i skladištenja mogu utjecati na fizikalno-kemijske promjene u mesu.
Abstract (english)
The aim of this paper is to describe the potential change in quality of meat when frozen and stored at low temperatures. The most frequently used methods in the food industry today are depicted, as well as their advantages and disadvantages and how different parameters in the freezing and storing process can cause different physical and chemical changes in meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:867980
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 on2017-05-04 07:39:24

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