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master's thesis
Usporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine
diplomski rad
2022. urn:nbn:hr:167:871849
Bujas, Toni
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Bujas, T. (2022). Usporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:871849

Bujas, Toni. "Usporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:871849

Bujas, Toni. "Usporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:871849

Bujas, T. (2022). 'Usporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 07 April 2025, https://urn.nsk.hr/urn:nbn:hr:167:871849

Bujas T. Usporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2025 April 07] Available at: https://urn.nsk.hr/urn:nbn:hr:167:871849

T. Bujas, "Usporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:871849

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Metadata
TitleUsporedba hlapljivih spojeva dalmatinske pancete, istarske pancete i schwarzwaldske slanine : diplomski rad
Title (english)Comparison of volatile compounds of Dalmatian pancetta, Istrian pancetta and Schwartwald bacon : diploma thesis
AuthorToni Bujas
MentorZvonimir Marijanović (mentor)
Committee memberSanja Perinović Jozić (predsjednik povjerenstva)
Committee memberMladenka Šarolić (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu analiziran je kemijski sastav hlapljivih spojeva dalamtinske i istarske pancete te schwarzwaldske slanine. Hlapljivi spojevi izolirani su mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME) korištenjem plavog i sivog vlakna. Analiza izoliranih hlapljivih spojeva uzoraka provedena je metodom plinske kromatografije – spektrometrije masa (GC-MS). Dobiveni rezultati ukazuju kako različiti postupci prerade i proizvodnje utječu na različitost u ... More sastavu hlapljivih aromatskih spojeva analiziranih proizvoda. Less
Abstract (english)
In this paper, the chemical composition of the volatile compounds of Dalmatian and Istrian pancetta and Schwarzwald bacon was analyzed. Volatile compounds were isolated by solid phase peak vapor microextraction (HS-SPME) using blue and gray fibers. The analysis of the isolated volatile compounds of the samples was performed using the gas chromatography - mass spectrometry (GC-MS) method. The obtained results indicate that different processing and ... More production processes affect the difference in the compositi on of volatile aromatic compounds of the analyzed products. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:871849
Study programmeTitle: Graduate university study of Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/a inženjer/ka prehrambene tehnologije (magistar/a inženjer/ka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-03-31 09:13:21
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