Gastronomija: raznolikost začina i mirodija

Sulić, Ivona

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undergraduate thesis

Gastronomija: raznolikost začina i mirodija

2021. urn:nbn:hr:191:452265

Sulić, Ivona

University of Rijeka
Faculty of Tourism and Hospitality Management

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APA 6th Edition

Sulić, I. (2021). Gastronomija: raznolikost začina i mirodija (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:452265

MLA 8th Edition

Sulić, Ivona. "Gastronomija: raznolikost začina i mirodija." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:452265

Chicago 17th Edition

Harvard

Sulić, I. (2021). 'Gastronomija: raznolikost začina i mirodija', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:191:452265

Vancouver

Sulić I. Gastronomija: raznolikost začina i mirodija [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2021 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:191:452265

IEEE

I. Sulić, "Gastronomija: raznolikost začina i mirodija", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:191:452265

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Metadata

Title	Gastronomija: raznolikost začina i mirodija
Title (english)	Gastronomy: A Variety of Spices and Condiments
Author	Ivona Sulić
Mentor	Slobodan Ivanović (mentor)
Granter	University of Rijeka Faculty of Tourism and Hospitality Management Opatija
Defense date and country	2021-07-27, Croatia
Scientific / art field, discipline and subdiscipline	SOCIAL SCIENCES Economics Trade and Tourism
Abstract	Začini i mirodije su mineralne ili biljne tvari koje se koriste za začinjavanje ili aromatiziranje hrane, u cijelom, mljevenom ili tekućem obliku. Dio su tradicijskih kuhinja već tisućljećima, između ostalog zbog iznimnih ljekovitih svojstava, karakteriziraju ih karminativna svojstva koja potiču probavu. Sadržavaju eterična ulja koja jelima daju okus, ali osim u prehrambenoj industriji, koriste se za proizvodnju pripravaka za njegu zubi, parfeme, protiv insekata... Začine dijelimo prema sastavu... More
Keywords
Language	croatian
URN:NBN	urn:nbn:hr:191:452265
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, Entrepreneurship in Tourism and Hospitality; Tourism Management; Hospitality Management; International Tourism and Hospitality 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Created on	2022-06-08 12:53:47

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