prikaz prve stranice dokumenta Prisutnost histamina u ribi i proizvodima od ribe
  Download
PDF 908.59 KB
undergraduate thesis
Prisutnost histamina u ribi i proizvodima od ribe
Pula: University of Pula, 2021. urn:nbn:hr:137:686004
Lončar, Ivana
University of Pula
Faculty of Natural Sciences

Institutional repository: Digital Repository Juraj Dobrila University of Pula

Cite this document

Lončar, I. (2021). Prisutnost histamina u ribi i proizvodima od ribe (Undergraduate thesis). Pula: University of Pula. Retrieved from https://urn.nsk.hr/urn:nbn:hr:137:686004

Lončar, Ivana. "Prisutnost histamina u ribi i proizvodima od ribe." Undergraduate thesis, University of Pula, 2021. https://urn.nsk.hr/urn:nbn:hr:137:686004

Lončar, Ivana. "Prisutnost histamina u ribi i proizvodima od ribe." Undergraduate thesis, University of Pula, 2021. https://urn.nsk.hr/urn:nbn:hr:137:686004

Lončar, I. (2021). 'Prisutnost histamina u ribi i proizvodima od ribe', Undergraduate thesis, University of Pula, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:137:686004

Lončar I. Prisutnost histamina u ribi i proizvodima od ribe [Undergraduate thesis]. Pula: University of Pula; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:137:686004

I. Lončar, "Prisutnost histamina u ribi i proizvodima od ribe", Undergraduate thesis, University of Pula, Pula, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:137:686004

Metadata
TitlePrisutnost histamina u ribi i proizvodima od ribe
Title (english)PRESENCE OF HYSTAMINE IN FISH AND FISH PRODUCTS
AuthorIvana Lončar
MentorAna Gavrilović (mentor)
Committee memberPaolo Paliaga (predsjednik povjerenstva)
Committee memberAna Gavrilović (član povjerenstva)
Committee memberGioconda Millotti (član povjerenstva)
GranterUniversity of Pula
(Faculty of Natural Sciences)
Pula
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Interdisciplinary Natural Sciences
Marine Science
Abstract
U radu je opisan histamin, biogeni amin, koji ukoliko je prisutan u ribi i proizvodima od ribe u višim koncentracijama može uzrokovati štetne posljedice po zdravlje potrošača. Opisan je njegov nastanak i toksično djelovanje na zdravlje potrošača te opisane metode analize i mjere za sprječavanje njegovog nastanka. Prikazana je i zakonska regulativa vezana za provođenje preventivnih mjera u svrhu sprječavanje njegovog nastanka te propisi koji se odnose na maksimalno dozvoljene koncentracije u ribi i ribljim proizvodima.
Abstract (english)
This paper describes histamine, a biogenic amine, which, if present in fish and fish products in higher concentrations, can cause harmful effects on consumer health. Its occurrence and toxic effects on consumer health are described, as well as methods of analysis and measures to prevent its occurrence. Legislation related to the implementation of preventive measures in order to prevent its occurrence is also presented, as well as regulations related to the maximum permitted concentrations in fish and fish products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:137:686004
Study programmeTitle: University Undergraduate Study Programme - Marine Sciences
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica struke znanosti o moru (sveučilišni/a prvostupnik/prvostupnica struke znanosti o moru)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-09-28 11:00:40