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undergraduate thesis
Pršut: proizvodnja i mogućnost valorizacije kroz turizam
2017. urn:nbn:hr:191:995976
Brajković, Iva
University of Rijeka
Faculty of Tourism and Hospitality Management

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Brajković, I. (2017). Pršut: proizvodnja i mogućnost valorizacije kroz turizam (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:995976

Brajković, Iva. "Pršut: proizvodnja i mogućnost valorizacije kroz turizam." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:995976

Brajković, Iva. "Pršut: proizvodnja i mogućnost valorizacije kroz turizam." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:995976

Brajković, I. (2017). 'Pršut: proizvodnja i mogućnost valorizacije kroz turizam', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:191:995976

Brajković I. Pršut: proizvodnja i mogućnost valorizacije kroz turizam [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2017 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:191:995976

I. Brajković, "Pršut: proizvodnja i mogućnost valorizacije kroz turizam", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:191:995976

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Metadata
TitlePršut: proizvodnja i mogućnost valorizacije kroz turizam
Title (english)Dry Cured Ham: Possibility of Production and Valorization through Tourism
AuthorIva Brajković
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
U radu se opisuje svinjogojstvo kao poljoprivredna djelatnost te nutritivni sastav i prehrambena vrijednost svinjećeg mesa koje iz njega proizilaze. Svinjeći trup se klasificira na dijelove od kojih se u radu posebno obrađuje but čijom obradom nastaje pršut. Najveći značaj pridaje se proizvodnji Istarskog i Dalmatinskog pršuta čija proizvodna tradicija Republiku Hrvatsku stavljaju na najviše postolje među najbolje pršute svijeta. Obrađuju se eno - gastro manifestacije pršuta u Istri i Dalmaciji te se na kraju ističe vrijednost hrvatskog pršuta u Europi i daje sveobuhvatan zaključak.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:995976
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: Tourism 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 on2018-01-08 18:25:43