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undergraduate thesis
Profil hlapljivih spojeva narančinog meda
2016. urn:nbn:hr:121:469786
Dželalija, Ivana
University of Applied Sciences Marko Marulic of Knin
Food Technology

Cite this document

Dželalija, I. (2016). Profil hlapljivih spojeva narančinog meda (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:469786

Dželalija, Ivana. "Profil hlapljivih spojeva narančinog meda." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2016. https://urn.nsk.hr/urn:nbn:hr:121:469786

Dželalija, Ivana. "Profil hlapljivih spojeva narančinog meda." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2016. https://urn.nsk.hr/urn:nbn:hr:121:469786

Dželalija, I. (2016). 'Profil hlapljivih spojeva narančinog meda', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:121:469786

Dželalija I. Profil hlapljivih spojeva narančinog meda [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:121:469786

I. Dželalija, "Profil hlapljivih spojeva narančinog meda", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:121:469786

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Metadata
TitleProfil hlapljivih spojeva narančinog meda
Title (english)Volatile compounds orange honey
AuthorIvana Dželalija
MentorZvonimir Marijanović (mentor)
GranterUniversity of Applied Sciences Marko Marulic of Knin
(Food Technology)
Knin
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog Završnog rada je izolirati hlapljive spojeve narančinog meda pomoću ultrazvučne ekstrakcije s različitim organskim otapalima (smjesa pentan : dietileter (1:2 v/v)) i diklormetanom). Daljnjom analitičkom obradom odrediti kemijski sastav hlapljivih spojeva vezanim sustavom plinska kromatografija-spektrometrija masa (GC-MS). Obradom dobivenih podataka utvrditi sličnosti i razlike dobivenih rezultata s objavljenom stručno–znanstvenom literaturom o hlapljivim spojevima narančinog meda.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:121:469786
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 on2019-04-30 11:09:40