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undergraduate thesis
PRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE
Požega: Polytehnic in Pozega, 2018. urn:nbn:hr:112:163314
Prevendar, Tin
Polytehnic in Pozega
Biotechnical department

Institutional repository: Repository of Polytechnic in Pozega

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Prevendar, T. (2018). PRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:163314

Prevendar, Tin. "PRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:163314

Prevendar, Tin. "PRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:163314

Prevendar, T. (2018). 'PRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE', Undergraduate thesis, Polytehnic in Pozega, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:112:163314

Prevendar T. PRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:112:163314

T. Prevendar, "PRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:163314

Metadata
TitlePRAĆENJE UDJELA MASTI U PROIZVODNJI ČOKOLADE
Title (english)MONITORING FAT CONTENT IN CHOCOLATE PRODUCTION
AuthorTin Prevendar
MentorSvjetlana Škrabal (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2018-05-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tema ovog završnog rada je praćenje udjela masti u različitim čokoladama. Analiza se provodila na šest različitih uzorka čokolade. Rezultati koji su dobiveni uspoređeni su s podacima za udio masti koji je deklariran na nutritivnoj tablici za svaku pojedinu čokoladu. Usporedbom rezultata došlo se do zaključka da su udjeli masti navedeni za svaki proizvod u skladu s analitički određenim vrijednostima.
Abstract (english)
Topic of this final paper is monitoring of fat ratio in various chocolates. Analysis was conducted on six different samples of chocolate. Given results were compared with the declared data for fat on the nutrition facts table for each chocolate. Comparing the results we have come to a conclusion that declared fat ratio in the analyzed chocolate was in compliance with given data.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:163314
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 on2018-06-12 09:25:20