prikaz prve stranice dokumenta Kemijski sastav nekih sorti lješnjaka iz sezone 2017.
  Download
PDF 1.49 MB
undergraduate thesis
Kemijski sastav nekih sorti lješnjaka iz sezone 2017.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:945024
Barišić, Katarina
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

Barišić, K. (2018). Kemijski sastav nekih sorti lješnjaka iz sezone 2017. (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:945024

Barišić, Katarina. "Kemijski sastav nekih sorti lješnjaka iz sezone 2017.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:945024

Barišić, Katarina. "Kemijski sastav nekih sorti lješnjaka iz sezone 2017.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:945024

Barišić, K. (2018). 'Kemijski sastav nekih sorti lješnjaka iz sezone 2017.', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:945024

Barišić K. Kemijski sastav nekih sorti lješnjaka iz sezone 2017. [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 March 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:945024

K. Barišić, "Kemijski sastav nekih sorti lješnjaka iz sezone 2017.", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:945024

Metadata
TitleKemijski sastav nekih sorti lješnjaka iz sezone 2017.
Title (english)Chemical composition of several hazelnut varieties from season 2017.
AuthorKatarina Barišić
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 country2018-06-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je određivanje kemijskoj sastava u uzorcima 13 sorti lješnjaka te usporedba dobivenih rezultata sa rezultatima iz drugih literaturnih izvora. Dobiveni rezultati su : udio vode kreće se u rasponu od 2,78% do 4,10%, udio pepela od 2,27% do 3,10%, udio masti od 49,30% do 68,72%, udio proteina od 14,17% do 23,93%, a udio ugljikohidrata 9,30% do 23,17%.
Abstract (english)
The aim of this study was to determine the chemical composition in samples of 13 hazelnut varieties and comparison of the results with the results from the different literature sources. The results were: moisture content from 2,78% to 4,10%, ash content from 2,27% to 3,10%, fat contetnt from 49,30% to 68,72%, protein content from 14,17% to 23,93% and carbohydrat content from 9,30% to 23,17%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:945024
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-06-24 10:21:56