prikaz prve stranice dokumenta Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla
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undergraduate thesis
Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:395178
Hećimović, Dubravka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Hećimović, D. (2019). Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:395178

Hećimović, Dubravka. "Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:395178

Hećimović, Dubravka. "Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:395178

Hećimović, D. (2019). 'Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:395178

Hećimović D. Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:395178

D. Hećimović, "Mikrobiološke analize prehrambenih proizvoda animalnog podrijetla", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:395178

Metadata
TitleMikrobiološke analize prehrambenih proizvoda animalnog podrijetla
AuthorDubravka Hećimović
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prema podrijetlu sirovina namirnice možemo podijeliti na namirnice animalnog (životinjskog) podrijetla i biljnog podrijetla. Namirnicama animalnog podrijetla pripadaju: mlijeko, jaja, meso i riba i oni čine veoma veliku skupinu proizvoda. Namirnice animalnog podrijetla bogate su bjelančevinama i mineralnim tvarima, dok je meso bogato i mastima, masnim kiselinama i kolesterolom. Tijekom vođenja procesa (proizvodnje, transporta, skladištenja) proizvoda moguća je kontaminacija samog proizvoda. Namirnice animalnog podrijetla su veoma često kontaminirane patogenim bakterijama (Salmonella, Lysteria monocytogenes, Campylobacter jejuni, Staphylococcus aureus itd.). Najčešći načini kontaminacije su preko glodavaca, insekata, drugih proizvoda ili tijekom same proizvodnje. Kako bi spriječili kontaminaciju proizvoda, moramo kontrolirati proces proizvodnje, od sirovine do gotovog proizvoda.
Abstract (english)
By origin, raw materials can be divided into foodstuffs of animal origin and vegetable origin. Foods of animal origin include: milk, eggs, meat and fish and they form a very large group of products. Foods of animal origin are rich in protein and minerals, while meat is rich in fats, fatty acids and cholesterol. During the process (production, transport, storage) of the product, contamination of the product is possible. Foods of animal origin are often contaminated with pathogenic bacteria (Salmonella, Lysteria monocytogenes, Campylobacter jejuni, Staphylococcus aureus etc.). The most common methods of contamination are through rodents, insects, other products or during production. In order to prevent contamination of the product, we must control the production process, from the raw material to the finished product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:395178
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 on2019-10-22 07:10:12