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master's thesis
Kemijski sastav obične borovnice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:941968
Martinović, Andrijana
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

Martinović, A. (2019). Kemijski sastav obične borovnice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:941968

Martinović, Andrijana. "Kemijski sastav obične borovnice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:941968

Martinović, Andrijana. "Kemijski sastav obične borovnice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:941968

Martinović, A. (2019). 'Kemijski sastav obične borovnice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:941968

Martinović A. Kemijski sastav obične borovnice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 May 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:941968

A. Martinović, "Kemijski sastav obične borovnice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:941968

Metadata
TitleKemijski sastav obične borovnice
Title (english)The chemical composition of bilberry
AuthorAndrijana Martinović
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 country2019-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom diplomskom radu određen je kemijski sastav 35 uzoraka obične borovnice (Vaccinium myrtillus L) koji su izuzeti sa 7 različitih lokacija u Gorskom Kotaru, Republika Hrvatska. Rezultati su uspoređeni sa rezultatima sličnih istražvanja. Maseni udio vode u uzorcima obične borovnice iznosio je prosječno 87,01% , maseni udio pepela 0,24%, udio masti 0,45%, maseni udio proteina 0,96% te udio šećera 7,46 i maseni udio celulozeo od 1%. Dobiveni rezultati kemijskog sastava borovnice su statistički obrađeni.
Abstract (english)
In this graduate thesis, a chemical composition of 35 samples of bilberries (Vaccinium myrtillus L.) was excluded from 7 different locations in Gorski Kotar, Republic of Croatia. The results were compared with the results of similar researches. The content of moisture in the samples of bilberry was 87.01%, the ash content was 0.24%, the fat content was 0.45%, the crude protein content was 0.96%, the sugar content was 7.46 and the content of cellulose was 1%. The results of bilberry chemical composition were statistically processed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:941968
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-12-05 11:22:07