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undergraduate thesis
Meso : nutritivne i sigurnosne značajke
Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. urn:nbn:hr:191:910517
Jerbić, Ivona
University of Rijeka
Faculty of Tourism and Hospitality Management

Institutional repository: Repository of Faculty of Tourism and Hospitality Management

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Jerbić, I. (2017). Meso : nutritivne i sigurnosne značajke (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić, Ivona. "Meso : nutritivne i sigurnosne značajke." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić, Ivona. "Meso : nutritivne i sigurnosne značajke." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić, I. (2017). 'Meso : nutritivne i sigurnosne značajke', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:191:910517

Jerbić I. Meso : nutritivne i sigurnosne značajke [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2017 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:191:910517

I. Jerbić, "Meso : nutritivne i sigurnosne značajke", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:191:910517

Metadata
TitleMeso : nutritivne i sigurnosne značajke
Title (english)Meat : Nutritional and Safety Features
AuthorIvona Jerbić
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2017-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Meso, kao nezamjenjiv izvor energije, bjelančevina, masti, vitamina, minerala i drugih hranjivih tvari nužnih za pravilnu prehranu bilo je od davnih vremena do danas važan faktor preživljavanja te mjerilo društvenog standarda stanovništva. U završnom radu opisuje se prehrambeni značaj mesa i mesnih prerađevina, s posebnim naglaskom na sigurnosne aspekte proizvodnje, prerade i konzumacije mesa i mesnih prerađevina. Opisan je sustav (HACCP) koji propisuje odgovornost za uspostavu, provođenje i održavanje postupaka osiguranja sigurnosti hrane koji su obveza svih subjekata u provođenju s hranom. Prikazana je praktična provedba HACCP sustava za „T.O. Mesnica Jerbić“.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:910517
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/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 on2018-01-08 15:34:27