prikaz prve stranice dokumenta Proizvodnja i prerada maslina i maslinovog ulja
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja i prerada maslina i maslinovog ulja
Stručni završni rad
Zaprešić: The University of Applied Sciences Baltazar Zaprešić, 2019. urn:nbn:hr:129:825425
Karamarko, Ivana
The University of Applied Sciences Baltazar Zaprešić
Chair of Economics, Management and Marketing

Institutional repository: Digital Repository of the University of Applied Sciences Baltazar Zaprešić

Cite this document

Karamarko, I. (2019). Proizvodnja i prerada maslina i maslinovog ulja : Stručni završni rad (Undergraduate thesis). Zaprešić: The University of Applied Sciences Baltazar Zaprešić. Retrieved from https://urn.nsk.hr/urn:nbn:hr:129:825425

Karamarko, Ivana. "Proizvodnja i prerada maslina i maslinovog ulja : Stručni završni rad." Undergraduate thesis, The University of Applied Sciences Baltazar Zaprešić, 2019. https://urn.nsk.hr/urn:nbn:hr:129:825425

Karamarko, Ivana. "Proizvodnja i prerada maslina i maslinovog ulja : Stručni završni rad." Undergraduate thesis, The University of Applied Sciences Baltazar Zaprešić, 2019. https://urn.nsk.hr/urn:nbn:hr:129:825425

Karamarko, I. (2019). 'Proizvodnja i prerada maslina i maslinovog ulja : Stručni završni rad', Undergraduate thesis, The University of Applied Sciences Baltazar Zaprešić, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:129:825425

Karamarko I. Proizvodnja i prerada maslina i maslinovog ulja : Stručni završni rad [Undergraduate thesis]. Zaprešić: The University of Applied Sciences Baltazar Zaprešić; 2019 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:129:825425

I. Karamarko, "Proizvodnja i prerada maslina i maslinovog ulja : Stručni završni rad", Undergraduate thesis, The University of Applied Sciences Baltazar Zaprešić, Zaprešić, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:129:825425

Metadata
TitleProizvodnja i prerada maslina i maslinovog ulja : Stručni završni rad
Title (english)Production and processing olives and olive oil
AuthorIvana Karamarko
MentorPavao Ivić (mentor)
Committee memberMiroslav Gregurek (predsjednik povjerenstva)
GranterThe University of Applied Sciences Baltazar Zaprešić
(Chair of Economics, Management and Marketing)
Zaprešić
Defense date and country2019-11-29, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Economics of Entrepreneurship
Abstract
Popularnost maslinarstva raste iz godine u godinu pa tako u današnje vrijeme maslinarstvo predstavlja značajnu gospodarsku granu poljoprivredne proizvodnje na području Republike Hrvatske. Riječ je o najrasprostranjenijoj voćnoj vrsti na području mediteranske agroekološke regije. Period koji je nastupio nakon osamostaljenja Republike Hrvatske pa do današnjeg vremena obilježilo je vraćanje maslini i nasadima masline, što je dovelo do povećanog interesa usmjerenog na podizanje i obnovu maslinika, modernizaciju i povećanje preradbenih kapaciteta te poboljšanje razine kvalitete proizvedenog maslinovog ulja. Prilikom prerade maslina u ulje osnovni cilj je osloboditi ulje iz ploda i prenijeti ga u konačni proizvod kako bi što veći udjel kemijskih spojeva iz samog ploda masline procesom prerade bio prenesen u ulje. Važno je što manje degradirati tijesto i ulje tijekom svih procesa prerade, a osobito mljevenja, miješanja i separacije ulja. Poznate su prednosti ekološkog ili organskog uzgoja - čuva se plodnost tla, kvaliteta vode, smanjuju se nitrati u tlu, energija se racionalnije koristi.
Abstract (english)
The popularity of olive growing is growing year by year, so today olive growing is a significant economic branch of agricultural production in the Republic of Croatia. It is the most widespread fruit species in the Mediterranean agro-ecological region. When processing olives into oil, the primary goal is to release the oil from the fruit and transfer it to the final product in order to transfer as much of the chemical compounds from the olive fruit itself into the oil through the processing process. It is important to minimize the degradation of the dough and oil throughout the processing process, and in particular the milling, mixing and separation of the oil. The future of olive growing in the territory of the Republic of Croatia is connected with the ecological cultivation of olive groves. The benefits of organic or organic farming are known - soil fertility is preserved, water quality is reduced, nitrates in the soil are reduced, energy is used more rationally.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:129:825425
Study programmeTitle: Business Administration, Undergraduate Professional Study
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-05-03 12:54:59