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Professional paper

Alan Fleck ; Veterinarska ambulanta "Goldi", Preradovićeva 26, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Heinzelova 55
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Heinzelova 55
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Heinzelova 55
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Heinzelova 55
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Heinzelova 55


Full text: croatian pdf 353 Kb

page 229-233

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Abstract

The paper presents the results of sensor, microbiological and chemical analyses of carp meat from intensive production. The investigation included 10 carps of 2092 g average weight. All sampled fishwereevaluatedasfreshby organoleptic examination. Results of microbiological analysis of carp meat showed that 20% of samples complied with the provisions of the Book of rules on microbiological standards for food (Official Gazette of Croatia Nos. 125/03, 40/01, 20/01). Analysed carp samples contained on an average 17.17% of proteins, 10.56% of fat, 69.93% of water and 1.25% of ashes.

Keywords

Hrčak ID:

21288

URI

https://hrcak.srce.hr/21288

Publication date:

15.8.2007.

Article data in other languages: croatian

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