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undergraduate thesis
Proizvodnja bioetanola iz rogača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:571664
Tišljar, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

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Tišljar, P. (2018). Proizvodnja bioetanola iz rogača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:571664

Tišljar, Petra. "Proizvodnja bioetanola iz rogača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:571664

Tišljar, Petra. "Proizvodnja bioetanola iz rogača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:571664

Tišljar, P. (2018). 'Proizvodnja bioetanola iz rogača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:571664

Tišljar P. Proizvodnja bioetanola iz rogača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:571664

P. Tišljar, "Proizvodnja bioetanola iz rogača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:571664

Metadata
TitleProizvodnja bioetanola iz rogača
Title (english)Ethanol production from carob pod
AuthorPetra Tišljar
MentorDamir Stanzer (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Glavni način za dobivanje energije je sagorijevanje fosilnih goriva što ima štetan učinak na okoliš. Stoga je potrebno pronaći nove i alternativne izvore energije. U ovom radu se prikazuje mogućnost proizvodnje bioetanola iz rogača alkoholnom fermentacijom. Uspoređuju se različiti tipovi fermentacija te učinak provođenja fermentacije pomoću kvasca Saccharomyces cerevisiase i bakterije Zymomonas mobilis.
Abstract (english)
Fossil fuels are the main source of energy, which has damaging effect on the environment and is not a renewable source of energy. Therefore, it is necessary to find new and alternative energy sources. This paper describes bioethanol production by alcohol fermentation of carob. Various types of fermentation with yeast Saccharomyces cerevisiae and bacteria Zymomonas mobilis are being compared.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:571664
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 on2018-10-04 10:13:01