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master's thesis
Kemijski sastav i kakvoća kuhanog sira
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2015. urn:nbn:hr:178:965429
Roštan, Ninoslav
University of Zagreb
Faculty of Veterinary Medicine
Department of Hygiene and Technology of Foodstuffs

Institutional repository: Repository of Faculty of Veterinary Medicine

Cite this document

Roštan, N. (2015). Kemijski sastav i kakvoća kuhanog sira (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:965429

Roštan, Ninoslav. "Kemijski sastav i kakvoća kuhanog sira." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:178:965429

Roštan, Ninoslav. "Kemijski sastav i kakvoća kuhanog sira." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:178:965429

Roštan, N. (2015). 'Kemijski sastav i kakvoća kuhanog sira', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:178:965429

Roštan N. Kemijski sastav i kakvoća kuhanog sira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2015 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:178:965429

N. Roštan, "Kemijski sastav i kakvoća kuhanog sira", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:178:965429

Metadata
TitleKemijski sastav i kakvoća kuhanog sira
Title (english)Chemical composition and sensory quality of traditional homemade cooked cheese
AuthorNinoslav Roštan
MentorŽeljka Cvrtila Fleck (mentor)
Committee memberLidija Kozačinski
Committee memberVesna Dobranić
Committee memberŽeljka Cvrtila Fleck
GranterUniversity of Zagreb
Faculty of Veterinary Medicine
(Department of Hygiene and Technology of Foodstuffs)
Zagreb
Defense date and country2015, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Veterinary Public Health and Food Safety
Abstract
U radu su prikazani rezultati istraživanja senzorskih svojstava i kemijskog sastava domaceg kuhanog sira (n=10) podrijetlom od privatnog proizvodaca iz okolice Zagreba. Svi sirevi proizvedeni su po tradicionalnoj recepturi koja je opisana u radu. Nisu utvrdena znacajnija odstupanja u senzorickoj pretrazi. Pretraženi domaci kuhani sir pripada skupini polutvrdih masnih sireva.
Abstract (english)
Objective of this study was to present results of chemical composition and sensory properties in (n=10) samples of traditionally homemade cooked cheese of one small private manufacturer from Zagreb’s suburban surrounding. All of the samples was produced by traditional recipe, which was also described. Major deviations of sensory characteristics were not found. Examined traditional homemade cooked cheese was classified according to criteria as semi firm.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:965429
Study programmeTitle: Veterinary Medicine
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-01-18 14:41:24