PRIRODNA MIKROFLORA U KOBASICAMA

Lučić, Martina

prikaz prve stranice dokumenta PRIRODNA MIKROFLORA U KOBASICAMA

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undergraduate thesis

PRIRODNA MIKROFLORA U KOBASICAMA

Knin: The University of Applied Sciences "Marko Marulic" in Knin, 2015. urn:nbn:hr:121:552327

Lučić, Martina

University of Applied Sciences Marko Marulic of Knin
Food Technology

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APA 6th Edition

Lučić, M. (2015). PRIRODNA MIKROFLORA U KOBASICAMA (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:552327

MLA 8th Edition

Lučić, Martina. "PRIRODNA MIKROFLORA U KOBASICAMA." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2015. https://urn.nsk.hr/urn:nbn:hr:121:552327

Chicago 17th Edition

Lučić, Martina. "PRIRODNA MIKROFLORA U KOBASICAMA." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2015. https://urn.nsk.hr/urn:nbn:hr:121:552327

Harvard

Lučić, M. (2015). 'PRIRODNA MIKROFLORA U KOBASICAMA', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:121:552327

Vancouver

Lučić M. PRIRODNA MIKROFLORA U KOBASICAMA [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2015 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:121:552327

IEEE

M. Lučić, "PRIRODNA MIKROFLORA U KOBASICAMA", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:121:552327

Cite this item: https://urn.nsk.hr/urn:nbn:hr:121:552327

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Metadata

Title	PRIRODNA MIKROFLORA U KOBASICAMA
Author	Martina Lučić
Mentor	Andrijana Kegalj (mentor)
Granter	University of Applied Sciences Marko Marulic of Knin (Food Technology) Knin
Defense date and country	2015-06-19, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Food Microbiology
Abstract	Prirodna mikroflora u kobasicama važan je čimbenik koji generira organoleptička svojstva kobasice putem procesa fermentacije. Raznolikost organoleptičkih svojstava pojedinih vrsta kobasica, rezultat je prisutnosti heterogene mikroflore u samom mesu i okolini u kojoj se proizvode ovi fermentirani suhomesnati proizvodi. Kobasice su se u prošlosti proizvodile bez dodataka starter kultura, dok se industrijska proizvodnja kobasica zasniva na izoliranju mikroorganizama koji su prirodno prisutni u pojedinim vrstama kobasica i njihovom kontroliranom dodavanju, odnosno dodavanju starter kultura. Na ovaj način postiže se viši stupanj standardizacije i bolja kontrola procesa fermentacije o kojem uvelike ovise i konačna organoleptička svojstva kobasica kao fermentiranih suhomesnatih proizvoda.
Keywords
Language	croatian
URN:NBN	urn:nbn:hr:121:552327
Study programme	Title: Food technology Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Polytechnic ”Marko Marulic” in Knin
Created on	2015-11-10 11:32:49

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