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izvor podataka: crosbi

Sensory evaluation of dough dishes (CROSBI ID 502508)

Neobjavljeno sudjelovanje sa skupa | neobjavljeni prilog sa skupa | međunarodna recenzija

Hruškar, Mirjana ; Ščetar, Mario ; Vahčić, Nada Sensory evaluation of dough dishes // Nepoznat skup , 29.02.1904-29.02.2096

Podaci o odgovornosti

Hruškar, Mirjana ; Ščetar, Mario ; Vahčić, Nada

engleski

Sensory evaluation of dough dishes

In the time when the new ways of living, an increased ecological concern and limited of sources of drinkable water are our reality a demand for new solutions is increasing as well. Ecological concern with regards to pollution, as a result of an accumulation of non-degradable material, is spread on the global level. The aim of this study was to produce biodegradable dought dishes made from different types of flour. The quality of dishes, using 35 points scanning system and Quantitative Descriptive Analysis, was used. This is the one of solutions how to replace dishes from ceramics and plastics with biodegradable material. Such a production will result in lower consumption of energy and drinkable water. Pollution with detergents, and non-degradable materials accumulation will be reduced.

pottery; dought; dought dishes; sensory analysis

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Podaci o prilogu

nije evidentirano

nije evidentirano

Podaci o skupu

Nepoznat skup

predavanje

29.02.1904-29.02.2096

Povezanost rada

Prehrambena tehnologija