prikaz prve stranice dokumenta Autohtoni hrvatski sirevi
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undergraduate thesis
Autohtoni hrvatski sirevi
2017. urn:nbn:hr:191:139421
Vorih, Petra
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Vorih, P. (2017). Autohtoni hrvatski sirevi (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:139421

Vorih, Petra. "Autohtoni hrvatski sirevi." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:139421

Vorih, Petra. "Autohtoni hrvatski sirevi." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:139421

Vorih, P. (2017). 'Autohtoni hrvatski sirevi', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 26 July 2024, https://urn.nsk.hr/urn:nbn:hr:191:139421

Vorih P. Autohtoni hrvatski sirevi [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2017 [cited 2024 July 26] Available at: https://urn.nsk.hr/urn:nbn:hr:191:139421

P. Vorih, "Autohtoni hrvatski sirevi", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:191:139421

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Metadata
TitleAutohtoni hrvatski sirevi
Title (english)Autochthonous Croatian Cheese
AuthorPetra Vorih
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2017-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Sir je nutritivno visokovrijedna namirnica. Definira se kao čvrsta hrana koja se dobiva zgrušavanjem mlijeka krava, koza, ovaca i drugih sisavaca. Sir se nalazi na stolu u gotovo svim zemljama, proizvodi se u različitim dijelovima svijeta i u potpuno različitim uvjetima. Danas u svijetu postoji više od 4000 poznatih i priznatih vrsta sireva. Sirevi se mogu podijeliti prema vrsti mlijeka, načinu grušanja mlijeka, udjelu masti u suhoj tvari sira, konzistenciji sira, zrenju sira, udjelu vode u siru, vrsti proteina, sličnom procesu proizvodnje i prema području ili mjestu proizvodnje. U Hrvatskoj se proizvode raznovrsni autohtoni sirevi koji su sami po sebi čudesni i specifični. Najpoznatiji autohtoni hrvatski sir u svijetu je paški sir. Autohtoni tradicionalni sirevi su nastali na nekom određenom području kao rezultat razvoja dugogodišnje proizvodnje koja se i dan danas prenosi iz generaciju na generaciju.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:139421
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-02-08 17:14:30