Tehnologija proizvodnje dalmatinskog pršuta

Kušurin, Iva

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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

APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

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

Harvard

Kušurin, I. (2014). 'Tehnologija proizvodnje dalmatinskog pršuta : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:162001

Vancouver

Kušurin I. Tehnologija proizvodnje dalmatinskog pršuta : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:162001

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:162001

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Metadata

Title	Tehnologija proizvodnje dalmatinskog pršuta : završni rad
Title (english)	Technology of production of Dalmatian prosciutto
Author	Iva Kušurin
Mentor	Krešimir Mastanjević (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Meat and Fish Technology) Osijek
Defense date and country	2014-10-10, 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)
Language	croatian
URN:NBN	urn:nbn:hr:109:162001
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-09-22 14:15:21