prikaz prve stranice dokumenta Aditivi za mesnu industriju
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undergraduate thesis
Aditivi za mesnu industriju
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:493881
Kušević, Tihomir
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Kušević, T. (2020). Aditivi za mesnu industriju (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:493881

Kušević, Tihomir. "Aditivi za mesnu industriju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:493881

Kušević, Tihomir. "Aditivi za mesnu industriju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:493881

Kušević, T. (2020). 'Aditivi za mesnu industriju', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:493881

Kušević T. Aditivi za mesnu industriju [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:493881

T. Kušević, "Aditivi za mesnu industriju", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:493881

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Metadata
TitleAditivi za mesnu industriju
Title (english)Additives in Meat Industry
AuthorTihomir Kušević
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 country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambeni aditivi su tvari poznatog kemijskog sastava koje se ne konzumiraju kao hrana niti su tipičan sastojak hrane, a dodaju se hrani u svrhu poboljšanja njenih svojstava i učinka. Postoji više vrsta aditiva koji se koriste u mesnim proizvodima. Konzervansi (nitrati i nitriti) široko se primjenjuju u mesnoj industriji. Riječ je o aditivima koji sprječavaju infekcije, intoksikacije i kvarenje mesnih proizvoda te povećavaju njihovu trajnost. Važno je spomenuti da su nitriti, u većim koncentracijama, štetni za zdravlje ljudi.
Abstract (english)
Food additives are substances of known chemical composition that are not consumed as food nor are they a typical food ingredient. They are added to food in order to improve its properties and effect. There are several types of additives used in meat products. Nitrates and nitrites are widely used in the meat industry. These are additives that prevent infections, intoxications and spoilage of meat products and increase their durability. It is important to mention that nitrite, in higher concentrations, are harmful to human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:493881
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 Osijek
Created on2020-10-07 08:41:49

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