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Razvoj paniranega, toplotno obdelanega in zamrznjenega izdelka iz piščančjega mesa : diplomska nalogaZamuda, ZvonkoV nalogi je prikazan tehnološki postopek proizvodnje novega izdelka iz piščančjega mesa. Kot osnovna surovina se je uporabila piščančja mala mišica, ki se je v tehnološkem postopku proizvodnje ... oblikovala, panirala, toplotno obdelala in zamrznila. Hkrati s tehnološkim postopkom proizvodnje je bil uveden HACCP sistem, ki zagotavlja vano proizvodnjo novega izdelka. To so potrdili tudi rezultati senzorične, kemijske in mikrobiološke analize novega izdelka. Novi izdelek je pripravljen za trg in ga uvrščamp med tako imenovane pripravljene jedi.Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Maribor : [Z. Zamuda], julij 2005Language - slovenianCOBISS.SI-ID - 512289915
Author
Zamuda, Zvonko
Other authors
Arzenšek Pinter, Rosvita |
Šišić, Enver
Topics
piščančje meso |
piščančja mala mišica |
panirani piščančji izdelki |
proizvodnja |
senzorične analize |
kemijske analize |
mikrobiološke analize |
HACCP sistem |
chicken meat |
chicken inner muscle |
breadcrumbling chicken products |
production |
sensory analysis |
chemical analysis |
microbiological analysis |
HACCP system
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Library/institution |
City | Acronym | For loan | Other holdings |
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Education Centre Piramida, Maribor | Maribor | ZIVSMB |
reading room 1 cop.
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Zamuda, Zvonko | ![]() |
Arzenšek Pinter, Rosvita | 92236 |
Šišić, Enver | ![]() |
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