undergraduate thesis
MICROBIOLOGY OF MEAT

Martina Zlatarević (2015)
Metadata
TitleMikroorganizmi u tehnologiji obrade mesa
AuthorMartina Zlatarević
Mentor(s)Suzana Kristek (thesis advisor)
Abstract
U radu je opisano meso općenito, odnosno njegova organoleptička svojstva, kao i mikroorganizmi koji utječu na meso u smislu kvarenja, te načini sprječavanja kvarenja mesa. Veliki broj modernih metoda mogu produžiti trajnost prehrambenih proizvoda što ima izuzetnu važnost za ljudsku populaciju. Za dobivanje mnogih trajnih prehrambenih proizvoda prijeko je potrebna primjena metode zaštite namirnica.
Keywordsmeat microorganisms techniques against spoilage of meat
Parallel title (English)MICROBIOLOGY OF MEAT
Committee MembersGoran Kušec
Drago Bešlo
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Agroekologiju
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Study programme typeuniversity
Study levelundergraduate
Study programmeAgriculture; specialization: Agricultural economics, Mechanization, Zootechnique, Horticulture
Academic title abbreviationuniv. bacc. ing. agr.
Genreundergraduate thesis
Language Croatian
Defense date2015-09-29
Parallel abstract (English)
In this paper, the meat is described in general, and its organoleptic properties , as well as microorganisms that affect the meat in terms of deterioration and ways of preventing spoilage of meat . A large number of modern methods can extend the shelf life of food product which is extremely important for the human population. To obtain lasting many food products it is absolutely necessary to use methods to protect food.
Parallel keywords (Croatian)meso mikroorganizmi tehnike borbe protiv kvarenja mesa
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:693895
CommitterLjiljana Vučković Vizentaner