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undergraduate thesis
Koristi i rizici od crvenog mesa u ljudskoj prehrani
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:044480
Tomac, Don
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

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

Cite this document

Tomac, D. (2013). Koristi i rizici od crvenog mesa u ljudskoj prehrani (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:044480

Tomac, Don. "Koristi i rizici od crvenog mesa u ljudskoj prehrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:044480

Tomac, Don. "Koristi i rizici od crvenog mesa u ljudskoj prehrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:044480

Tomac, D. (2013). 'Koristi i rizici od crvenog mesa u ljudskoj prehrani', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:044480

Tomac D. Koristi i rizici od crvenog mesa u ljudskoj prehrani [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:044480

D. Tomac, "Koristi i rizici od crvenog mesa u ljudskoj prehrani", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:044480

Metadata
TitleKoristi i rizici od crvenog mesa u ljudskoj prehrani
Title (english)Benefits and risks of red meat in human nutrition
AuthorDon Tomac
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2013-06-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je ukazati na koristi i potencijalne rizike koji dolaze s konzumacijom crvenog mesa, te iznijeti najnovija saznanja o povezanosti crvenog mesa s razvitkom nezaraznih bolesti uzrokovanih prehranom (bolesti srca, različite vrste karcinoma). Također cilj je i ukazati na crveno meso kao odličan izvor proteina i nekih esencijalnih vitamina i minerala.
Abstract (english)
The aim of this paper is to point out the benefits and potential risks of consummation of red meat and also to show the newest research in this field and to emphasis if consummation of red meat is associated with diet- related non-communicable diseases (NCD). Red meat is an excellent source of protein and some of essential vitamins and minerals (Fe,Zn, Vitamin B12, Folate)
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:044480
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 on2017-05-03 11:07:31