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undergraduate thesis
Gastronomski značaj kamenica u svijetu
Dubrovnik: University of Dubrovnik, 2019. urn:nbn:hr:155:621108
Škorvaga, Tea
University of Dubrovnik
Faculty of Economics and Business

Institutional repository: Repository of the University of Dubrovnik

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Škorvaga, T. (2019). Gastronomski značaj kamenica u svijetu (Undergraduate thesis). Dubrovnik: University of Dubrovnik. Retrieved from https://urn.nsk.hr/urn:nbn:hr:155:621108

Škorvaga, Tea. "Gastronomski značaj kamenica u svijetu." Undergraduate thesis, University of Dubrovnik, 2019. https://urn.nsk.hr/urn:nbn:hr:155:621108

Škorvaga, Tea. "Gastronomski značaj kamenica u svijetu." Undergraduate thesis, University of Dubrovnik, 2019. https://urn.nsk.hr/urn:nbn:hr:155:621108

Škorvaga, T. (2019). 'Gastronomski značaj kamenica u svijetu', Undergraduate thesis, University of Dubrovnik, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:155:621108

Škorvaga T. Gastronomski značaj kamenica u svijetu [Undergraduate thesis]. Dubrovnik: University of Dubrovnik; 2019 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:155:621108

T. Škorvaga, "Gastronomski značaj kamenica u svijetu", Undergraduate thesis, University of Dubrovnik, Dubrovnik, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:155:621108

Metadata
TitleGastronomski značaj kamenica u svijetu
Title (english)The Gastronomic Importance of Oysters Worldwide
AuthorTea Škorvaga
MentorKruno Bonačić (mentor)
Committee memberMarija Dragičević (predsjednik povjerenstva)
Committee memberIris Mihajlović (član povjerenstva)
GranterUniversity of Dubrovnik
(Faculty of Economics and Business)
Dubrovnik
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Fishing
Abstract
U ovom radu obrađujemo kamenice; počinjemo od gastronomske povijesne važnosti, metoda uzgoja, načina mrijesta, nutricionističkog značaja, do razvrstavanja i kalkulacija istih. Kamenice se uzgajaju iz tri različita razloga; a to su njihove ljušture, njihovi biseri i njihovo jestivo organsko tkivo (mišić). Metoda uzgoja ima mnogo, a u ovom radu ćemo obraditi tri glavne i najrasprostranjenije metode; „suspended culture“, „bottom culture“ i „raised culture“. Mnogi uzgajivači prilagođavaju metode... More uzgoja prema njihovoj lokaciji i uvjetima, što znači da miješaju načine uzgajanja kamenica ovisno o njihovoj potrebi. Mrijest kamenice se mora događati brzo i u velikom broju zbog nemogućnosti raspoznavanja njihovog spola. Na nutricionistički značaj kamenice se danas ne obraća prevelika pažnja dok se u prošlosti nudila čak i kao lijek. Kamenice možemo razvrstati na plosnate i zaobljene, a dijelimo ih prema njihovim područjima uzgoja što su Amerika, Australija, Azija i Europa. Prema hrvatskim standardima izračunati ćemo kalkulacije troškova prodajnih jela čiji je glavni sastojak upravo kamenica. Less
Abstract (english)
In this paper, we process oysters; we start with gastronomic historical importance, methods of cultivation, spawning methods, nutritional significance, we make sortings and calculations of the same. Oysters are grown for three different reasons; their shells, their pearls and their edible organic tissue (muscle). We will break down the three main and most widespread cultivation methods; "Suspended culture", "bottom culture" and "raised culture". Many farmers adapt breeding methods according... More to their location and circumstances which means that they mix different methods depending on their requirements. Oyster spawning must occur quickly and in large numbers due to the inability to recognize their genders. Considering that in the past the oysters were prescribed as a medicine, today's society doesn't recognize their nutritional value. Oysters are classified into flat and cupped and divided according to their farming areas which are America, Australia, Asia and Europe. According to Croatian standards we will calculate the cost of meals where the main ingredient are oysters. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:155:621108
Study programmeTitle: Hospitality, restaurant business and gastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public note4029
Created on2019-10-09 09:57:49
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