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undergraduate thesis
Pakiranje voća i povrća
2010. urn:nbn:hr:109:499814
Zastavniković, Jasmina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Zastavniković, J. (2010). Pakiranje voća i povrća (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:499814

Zastavniković, Jasmina. "Pakiranje voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:499814

Zastavniković, Jasmina. "Pakiranje voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:499814

Zastavniković, J. (2010). 'Pakiranje voća i povrća', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:499814

Zastavniković J. Pakiranje voća i povrća [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:499814

J. Zastavniković, "Pakiranje voća i povrća", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:499814

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Metadata
TitlePakiranje voća i povrća
Title (english)Packaging of fruits and vegetables
AuthorJasmina Zastavniković
MentorLidija Jakobek (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2010-10-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada je predstaviti različite postupke pakiranja voća i povrća u različite ambalažne materijale. Voće i povrće predstavlja živuće tkivo podložno propadanju čiji je metabolizam aktivan i u razdoblju nakon branja. Pakiranjem voća i povrća nastoji mu se održati svježina i produžiti vrijeme skladištenja. Voće i povrće se može pakirati u ambalažu od polimernih filmova, vrećice, podloške, te u uvjetima modificirane atmosfere.
Abstract (english)
The aim of this paper was to present different methods of packaging of fruits and vegetables in different packaging materials. Fruits and vegetables are a living tissue, which are perishable and whose metabolism is active in the period after picking. The main purpouse of packaging of fruits and vegetables is to maintain freshness and extend the storage time. Fruits and vegetables can be packed in containers of polymer films, bags, tray packs and in terms of a modified atmosphere.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:499814
Study programmeTitle: Food Technology
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-20 12:21:52