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undergraduate thesis
Konzumacija trajnih suhomesnatih proizvoda kod studentske populacije
2024. urn:nbn:hr:277:014074
Senjak, Vedrana
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Senjak, V. (2024). Konzumacija trajnih suhomesnatih proizvoda kod studentske populacije (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:014074

Senjak, Vedrana. "Konzumacija trajnih suhomesnatih proizvoda kod studentske populacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:014074

Senjak, Vedrana. "Konzumacija trajnih suhomesnatih proizvoda kod studentske populacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:014074

Senjak, V. (2024). 'Konzumacija trajnih suhomesnatih proizvoda kod studentske populacije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:277:014074

Senjak V. Konzumacija trajnih suhomesnatih proizvoda kod studentske populacije [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:277:014074

V. Senjak, "Konzumacija trajnih suhomesnatih proizvoda kod studentske populacije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:014074

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Metadata
TitleKonzumacija trajnih suhomesnatih proizvoda kod studentske populacije
Title (english)Consumption of Permanent Cured Meat Products Among the Student Population
AuthorVedrana Senjak
MentorHelena Marčetić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Trajni suhomesnati proizvodi su mesni proizvodi koji su obrađeni i konzervirani na način koji im omogućuje dulju trajnost bez potrebe za hlađenjem ili smrzavanjem. To su različite vrste proizvoda kao što su kobasice, slanina, kulen, pršut i slični proizvodi. Svaka vrsta ima svoj karakterističan okus i teksturu. Trajni suhomesnati proizvodi su prehrambeni proizvodi koji su vrlo popularni među studentskom populacijom. Studenti često posežu za trajnim suhomesnatim proizvodima, kao što su kulen, kobasica i slanina, umjesto svakodnevnih obroka poput ručka i večere. Najčešći uzrok je nedostatak vremena ili nezadovoljstvo obrokom u studentskom restoranu. Osim toga, isti se proizvodi često koriste i za doručak, kao međuobrok te na proslavama i raznim druženjima. Stoga je u ovom radu provedena anketa o konzumaciji trajnih suhomesnatih proizvoda kod studentske populacije. Anketa je pokazala da svi ispitanici, osim jedne osobe, konzumiraju trajne suhomesnate proizvode. Više od 50 % studentske populacije trajne suhomesnate proizvode konzumira više puta tjedno, a najčešće su to kulenova seka ili slavonska kobasica. Iz svega je vidljivo da studenti preferiraju i konzumiraju razne vrste trajnih suhomesnatih proizvoda.
Abstract (english)
Durable cured meat products are meat products that are being processed and preserved in a way that allows them to last longer without the need for refrigeration or freezing. These are different types of products such as sausages, bacon, sausage, prosciutto and similar products. Each species has its own characteristic taste and texture. Durable cured meats are food products that are very popular among the student population. Students often reach for permanent cured meat products, such as kulen, sausage and bacon, instead of everyday meals such as lunch and dinner. The most common cause is lack of time or dissatisfaction with a meal in a student restaurant. Therefore, in this paper, a survey was conducted on the consumption of durable cured meat products in the student population. More than 50 % of the student population consumes durable cured meat products several times a week, and most often these are „kulenova seka“ or Slavonian sausage. From this survey, it is evident that students prefer and consume various types of durable cured meat products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:014074
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-25 06:48:21