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undergraduate thesis
Kemijski sastav lješnjaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:855271
Jadrejčić, Erik
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

Jadrejčić, E. (2018). Kemijski sastav lješnjaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:855271

Jadrejčić, Erik. "Kemijski sastav lješnjaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:855271

Jadrejčić, Erik. "Kemijski sastav lješnjaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:855271

Jadrejčić, E. (2018). 'Kemijski sastav lješnjaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:855271

Jadrejčić E. Kemijski sastav lješnjaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:855271

E. Jadrejčić, "Kemijski sastav lješnjaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:855271

Metadata
TitleKemijski sastav lješnjaka
Title (english)Chemical composition of hazelnuts
AuthorErik Jadrejčić
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 country2018-06-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je određivanje kemijskog sastava lješnjaka i usporedba dobivenih rezultata s rezultatima istraživanja drugih autora. Analizirani su uzorci 13 različitih sorti lješnjaka. Dobiveni rezultati su sljedeći: udio vode 2,53 - 3,49 %; udio pepela 2,18 - 2,85 %; udio masti 58,56 - 69,55 %; udio proteina 16,88 - 24,50 %; udio ugljikohidrata 5,10 - 10,85 %.
Abstract (english)
The aim of this study was to determine the chemical composition of hazelnut and compare the results obtained with the results of other authors' research. Samples of 13 different varieties of hazelnuts were analyzed. The results were: moisture content 2,53 - 3,49 %; ash content 2,18 - 2,85 %; fat content 58,56 - 69,55 %; protein content 16,88 - 24,50 %; carbohydrate content 5,10 - 10,85 %.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:855271
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 on2018-07-02 12:29:34