Molekuralna gastronomija kao inovativni trend

Gilja, Vedrana

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undergraduate thesis

Molekuralna gastronomija kao inovativni trend

2018. urn:nbn:hr:191:078213

Gilja, Vedrana

University of Rijeka
Faculty of Tourism and Hospitality Management

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APA 6th Edition

Gilja, V. (2018). Molekuralna gastronomija kao inovativni trend (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:078213

MLA 8th Edition

Gilja, Vedrana. "Molekuralna gastronomija kao inovativni trend." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2018. https://urn.nsk.hr/urn:nbn:hr:191:078213

Chicago 17th Edition

Harvard

Gilja, V. (2018). 'Molekuralna gastronomija kao inovativni trend', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:191:078213

Vancouver

Gilja V. Molekuralna gastronomija kao inovativni trend [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2018 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:191:078213

IEEE

V. Gilja, "Molekuralna gastronomija kao inovativni trend", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:191:078213

Cite this item: https://urn.nsk.hr/urn:nbn:hr:191:078213

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Metadata

Title	Molekuralna gastronomija kao inovativni trend
Title (english)	Molecular gastronomy as an innovative trend
Author	Vedrana Gilja
Mentor	Slobodan Ivanović (mentor)
Granter	University of Rijeka Faculty of Tourism and Hospitality Management Opatija
Defense date and country	2018-09-07, Croatia
Scientific / art field, discipline and subdiscipline	SOCIAL SCIENCES Economics
Abstract	Molekularna gastronomija je način pripremanja hrane i pića tehnikama iz fizičkih i kemijskih laboratorija. Ona istražuje ljudska osjetila i percepciju arome, okusa, temperature i teksture. Cilj eksperimentiranja biokemijskim procesima je proizvesti jela sa potpuno novim osobinama. Začetnikom molekularne gastronomije smatra se fizičar Nicholas Kurti koji je 1969. godine održao, britanskom Kraljevskom društvu, prezentaciju „Fizičar u kuhinji“. Znanstvenik Herve This koji se bavi isključivo... More
Keywords
Language	croatian
URN:NBN	urn:nbn:hr:191:078213
Study programme	Title: 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: Entrepreneurship in Tourism and Hospitality 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Created on	2019-02-27 11:02:51

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