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undergraduate thesis
SPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER
Požega: Polytehnic in Pozega, 2016. urn:nbn:hr:112:355876
Kostelac, Danijela
Polytehnic in Pozega
Biotechnical department

Institutional repository: Repository of Polytechnic in Pozega

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Kostelac, D. (2016). SPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:355876

Kostelac, Danijela. "SPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:355876

Kostelac, Danijela. "SPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:355876

Kostelac, D. (2016). 'SPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER', Undergraduate thesis, Polytehnic in Pozega, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:112:355876

Kostelac D. SPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:112:355876

D. Kostelac, "SPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:355876

Metadata
TitleSPECIFIČNOST PROIZVODNJE OBARENIH KOBASICA U MESARSKO, TRGOVAČKO USLUŽNOM OBRTU PROMES-CVANCIGER
Title (english)THE SPECIFICITY OF THE PRODUCTION OF COOKED SAUSAGES IN BUTCHERS, COMMERCIAL SERVICE TRADES PROMES - CVANCIGER
AuthorDanijela Kostelac
MentorStanko Zrinščak (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Zadatak ovog završnog rada bio je razmatranje proizvodnje obarenih kobasica u mesarsko, trgovačko uslužnom obrtu Promes – Cvanciger, te kemijska i mikrobiološka analiza obarenih kobasica: hrenovke, pariške kobasice i parizera. Kemijsko istraživanje odnosi se na prehrambene aditive utvrđene Pravilnikom o prehrambenim aditivima (2010), točnije natrijev nitrit i fosfate, dok se mikrobiološka analiza odnosi na bakterije Salmonella spp., Enterobacteriaceae, Staphylococcus aureus, Listeria monocytogenes, sulfitreducirajuće klostridije i aerobne mezofilne bakterije. Zdravstvena ispravnost utvrđena je u skladu s važećom zakonskom regulativom, dok su analize provedene od strane Hrvatskog veterinarskog instituta u Zagrebu u laboratoriju za analitičku kemiju i laboratoriju za mikrobiologiju hrane.
Abstract (english)
The primary object of this final work was to consider the production of cooked sausages in the Butchery, commercial service trades Promes – Cvanciger and chemical and microbiological analysis cooked sausages: hot dog, parizer and pariške sausage. Chemical research refers to food additives established „Regulation on Food Additives“ (2010), specifically sodium nitrite and phosphates, while the microbiological analysis refers to the Salmonella spp., Enterobacteriaceae, Staphylococcus aureus, Listeria monocytogenes, sulfitreducing clostridia and aerobic mesophilic bacteria. Health integrity was determined in accordance with the current legislation, while the analysis carried out by the Croatian Veterinary Institute in Zagreb in the laboratory for analytical chemistry and microbiology lab for food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:355876
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-07-15 11:07:58