prikaz prve stranice dokumenta Boja meda
Access restricted to students and staff of home institution
undergraduate thesis
Boja meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:886286
Jelašić, Mislav
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Jelašić, M. (2010). Boja meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:886286

Jelašić, Mislav. "Boja meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:886286

Jelašić, Mislav. "Boja meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:886286

Jelašić, M. (2010). 'Boja meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:886286

Jelašić M. Boja meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:886286

M. Jelašić, "Boja meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:886286

Metadata
TitleBoja meda
Title (english)Colour of honey
AuthorMislav Jelašić
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2010-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med jest sladak, gust, viskozni, tekući ili kristalizirani proizvod što ga medonosne pčele proizvode od nektara cvjetova medonosnih biljaka ili od medne rose, koje pčele skupljaju, dodaju im vlastite specifične tvari i odlažu u stanice saća da sazrije. Senzorska svojstva su vrlo bitna kod određivanja kvalitete meda. Boja meda je jedan od najpromjenjivijih elemenata, a istovremeno vrlo bitan parametar u određivanju cjene i prihvatljivosti kod potrošača. Medovi svjetlije boje imaju blaži okus i višu komercijalnu vrijednost nego medovi tamnije boje.
Abstract (english)
Honey is the substance made when the nectar and sweet deposits from plants are gathered, modified and stored in the honeycomb by honey bees. Sensory properties are very important in determining the quality of honey. The colour of honey is one of its most variable features, and at the same time one of the factors determining its price, and also its acceptability by the consumers. Light honeys are usually mild in flavor and of a higher commercial value than dark coloured honeys.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:886286
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
Created on2017-06-07 13:46:06