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Englishen Hrvatskihr
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Chemistry and Technology of Meat and Fish

en hr
Code:
53737
ECTS:
10.0
Lecturers in charge:
prof. dr. sc. Helga Medić
Lecturers:
doc. dr. sc. Tibor Janči - Seminar
izv. prof. dr. sc. Nives Marušić Radovčić - Seminar

prof. dr. sc. Sanja Vidaček Filipec - Lectures

doc. dr. sc. Tibor Janči - Laboratory exercises

izv. prof. dr. sc. Nives Marušić Radovčić - Field exercises
Take exam:
Studomat
Load:
1. komponenta
Lecture type Total
Lectures 60
Seminar 15
Field exercises 15
Laboratory exercises 30
* Load is given in academic hour (1 academic hour = 45 minutes)
Description:
Learning outcomes:
Literature:
  1. Kovačević, D. (2001) Kemija i tehnologija mesa i ribe, Sveučilište J.J. Strossmayera, Prehrambeno-tehnološki fakultet, Osijek.,
  2. Sanja Vidaček, Tehnologija ribe, interna skripta, (student za polaganje predmeta koristi internu skriptu),
  3. Živković, J. (1986) Higijena i tehnologija mesa II dio. Kakvoća i prerada, Udžbenici Sveučilište u Zagrebu, Tipografija, Đakovo.,
Optional literature:
  1. , Milišić, N. (2003) Sva riba Jadranskog mora,Marjan tisak, Split., , , .
  2. , Handbook of meat processing (2012) F. Toldrá (ed.) Blackwell Publishing Professional, Ames, Iowa., , , .
1. semester
Prehrambeno inženjerstvo - A1 - Regular studij - Food Engineering
3. semester
Prehrambeno inženjerstvo - A1 - Regular studij - Food Engineering
Consultations schedule: