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undergraduate thesis
Dalmatinski pršut
završni rad
2021. urn:nbn:hr:167:496955
Vuleta, Antonia
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Vuleta, A. (2021). Dalmatinski pršut : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:496955

Vuleta, Antonia. "Dalmatinski pršut : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:496955

Vuleta, Antonia. "Dalmatinski pršut : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:496955

Vuleta, A. (2021). 'Dalmatinski pršut : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 31 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:496955

Vuleta A. Dalmatinski pršut : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 December 31] Available at: https://urn.nsk.hr/urn:nbn:hr:167:496955

A. Vuleta, "Dalmatinski pršut : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:496955

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Metadata
TitleDalmatinski pršut : završni rad
Title (english)Dalmatian prosciutto : bachelor thesis
AuthorAntonia Vuleta
MentorJosipa Giljanović (mentor)
Committee memberAnte Prkić (predsjednik povjerenstva)
Committee memberMarija Bralić (član povjerenstva)
Committee memberJosipa Giljanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu opisan je hrvatski gastronomski specijalitet, Dalmatinski pršut. Opisano je kakvu sirovinu smijemo koristiti, koje dodatke i začine smijemo upotrebljavati te pravilan slijed faza u tehnološkom procesu, što je vrlo vaţno kako bi se što bolje odvio tehnološki postupak proizvodnje. Upravo zbog svog specifičnog postupka imamo proizvod s jedinstvenim spojem mirisa, okusa i kvalitete. U radu su opisane razlike s drugim hrvatskim pršutima u tijeku proizvodnje. Zbog svog specifičnog okusa i mirisa Dalmatinski pršut zaštićen je oznakom zemljopisnog podrijetla i nadaleko je poznat.
Abstract (english)
This work describes a Croatian gastronomic specialty, Dalmatian prosciutto. It is described what raw materials we may use, what additives and spices we may use and correct sequence of stages in the technological process, which is very important in order to better develop the technological process of production. One to this specific process, we have products with a unique combination of aroma, taste and quality. This work also describes the differences with other Croatian prosciutto during production. Due to its specific taste and aroma, Dalmatian prosciutto is protected by a certificate of geographical origin and is widely known.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:496955
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-12-15 09:50:11