prikaz prve stranice dokumenta Tehnologija proizvodnje dalmatinskog pršuta
  Download
PDF 1.39 MB
undergraduate thesis
Tehnologija proizvodnje dalmatinskog pršuta
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:162001
Kušurin, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Kušurin, I. (2014). Tehnologija proizvodnje dalmatinskog pršuta : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:162001

Kušurin, Iva. "Tehnologija proizvodnje dalmatinskog pršuta : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:162001

Kušurin, Iva. "Tehnologija proizvodnje dalmatinskog pršuta : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:162001

Kušurin, I. (2014). 'Tehnologija proizvodnje dalmatinskog pršuta : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:162001

Kušurin I. Tehnologija proizvodnje dalmatinskog pršuta : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:162001

I. Kušurin, "Tehnologija proizvodnje dalmatinskog pršuta : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:162001

Please login to the repository to save this object to your list.
Metadata
TitleTehnologija proizvodnje dalmatinskog pršuta : završni rad
Title (english)Technology of production of Dalmatian prosciutto
AuthorIva Kušurin
MentorKrešimir Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2014-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovome radu o tehnologiji proizvodnje Dalmatinskog pršuta objašnjen je proizvodni proces Dalmatinskog pršuta. Kako bi se proizvodni proces bolje objasnio bilo je potrebno opisati povijesni razvoj ovoga proizvoda, pravilan odabir sirovine i dodataka, pravilnu primjenu i redoslijed tehnoloških postupaka. Zbog specifičnog proizvodnog procesa Dalmatinski pršut se odlikuje svojom karakterističnom aromom i okusom, te vrhunskom kvalitetom kojima se razlikuje od svih ostalih pršuta. Na navedenim razlikama izgrađen je ugled ovog proizvoda Zbog karakteristične arome i okusa, Dalmatinski pršut je autohtoni proizvod, te je zaštićen oznakom zemljopisnog podrijetla. Nadalje, u radu su opisane razlike između procesa proizvodnje Dalmatinskog pršuta i ostalih pršuta iz regije koji direktno utječu na okus i aromu konačnih proizvoda.
Abstract (english)
In this work, the technology of production of Dalmatian prosciutto we explained the manufacturing process Dalmatian prosciutto. In order to better explain the manufacturing process, it was necessary to describe the historical development of this product, the proper selection of raw materials and additives, proper application and order of processes. Due to the specific manufacturing process Dalmatian prosciutto is distinguished by its characteristic aroma, taste and excellent quality which is different from all the other prosciuttos. Reputation of this product was built on those differences. Due to the characteristic aroma and flavour, Dalmatian prosciutto is an indigenous product, and is protected with certificate of geographical origin. Furthermore, the paper describes the differences between the manufacturing process of Dalmatian prosciutto and other prosciuttos from the region explaining differences in the taste and aroma of the final product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:162001
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-09-22 14:15:21

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij