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undergraduate thesis
Aromatski spojevi u suhomesnatim proizvodima
2017. urn:nbn:hr:121:323659
Rajič, Željana
University of Applied Sciences Marko Marulic of Knin
Food Technology

Cite this document

Rajič, Ž. (2017). Aromatski spojevi u suhomesnatim proizvodima (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:323659

Rajič, Željana. "Aromatski spojevi u suhomesnatim proizvodima." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2017. https://urn.nsk.hr/urn:nbn:hr:121:323659

Rajič, Željana. "Aromatski spojevi u suhomesnatim proizvodima." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2017. https://urn.nsk.hr/urn:nbn:hr:121:323659

Rajič, Ž. (2017). 'Aromatski spojevi u suhomesnatim proizvodima', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:121:323659

Rajič Ž. Aromatski spojevi u suhomesnatim proizvodima [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2017 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:121:323659

Ž. Rajič, "Aromatski spojevi u suhomesnatim proizvodima", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:121:323659

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Metadata
TitleAromatski spojevi u suhomesnatim proizvodima
Title (english)Aromatic compounds in meat products
AuthorŽeljana Rajič
MentorAndrijana Kegalj (mentor)
Committee memberAndrijana Kegalj (predsjednik povjerenstva)
Committee memberIva Ljubičić (član povjerenstva)
Committee memberMarija Vrdoljak (član povjerenstva)
GranterUniversity of Applied Sciences Marko Marulic of Knin
(Food Technology)
Knin
Defense date and country2017-03-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U radu su prikazani aromatski spojevi u suhomesnatim proizvodima. Aromatski spojevi nastaju uslijed proteolize i lipoze koje se odvijaju pri zrenju suhomesnatih proizvoda, značajno utječu na senzorne značajke finalnog suhomesnatog proizvoda, a time i na preferencije potrošača. Iako je sastav aromatskih spojeva vrlo varijabilan, često zastupljeni spojevi su aldehidi, alkani i alkeni, alkoholi, dušične komponente, esteri, fenoli, skupina furanabenzofurana i pirazina, ketoni, kiseline, sumporne komponente, terpeni i ugljikovodici
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:121:323659
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-04-24 09:25:10