Zobrazeno 1 - 5
of 5
pro vyhledávání: '"kiselinski broj"'
Autor:
Jovana M. Marković, Vesna Vujasinović, Mirjana A. Demin, Dragana Paunović, Biljana Rabrenović, Tanja Petrović
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 65, Iss 1, Pp 61-68 (2020)
Journal of Agricultural Sciences (Belgrade)
Journal of Agricultural Sciences (Belgrade) (2020) 65(1):61-68
Journal of Agricultural Sciences (Belgrade)
Journal of Agricultural Sciences (Belgrade) (2020) 65(1):61-68
The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::134f58ea142b530f3c1577bceef9415c
https://doi.org/10.2298/jas2001061p
https://doi.org/10.2298/jas2001061p
Autor:
Hojsak, Dario
U okviru ovog završnog rada objašnjeni su utjecajni parametri koji utječu na svojstva ulja kao što su: degradacija ulja, starenje ulja, oksidacijska stabilnost ulja, termička stabilnost ulja, korozijska stabilnost ulja, hidrolitička stabilnost
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7212ac03280c3f1a788bc29b4e7742bd
https://repozitorij.fsb.unizg.hr/islandora/object/fsb:3693
https://repozitorij.fsb.unizg.hr/islandora/object/fsb:3693
Autor:
Čagalj, Martina
U ovom diplomskom radu određivana je oksidacijska stabilnost ulja jetre bakalara tijekom kuhanja na 95 °C kroz 5 sati i skladištenja u nepovoljnim uvjetima (izloženost suncu i ljetnim temperaturama). Za praćenje kvarenja i procjenu stupnja oksid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::68e83e9ca019bf4170fff403fc1c1c85
https://www.bib.irb.hr/1249068
https://www.bib.irb.hr/1249068
Autor:
Esalami, Seddiq M.A., Rabrenović, Biljana, Dimić, Etelka, Premović, Tamara, Vujasinović, Vesna B.
Publikováno v:
Uljarstvo
Olive oil is one of the oldest and best known edible oils, which is in category of unrefined vegetable oils produced in hugest quantities. Olive oil is distinguished from other oils by the various specific characteristics, so demand for olive oil is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::91d68299a397e562e4ced4447887370d
http://aspace.agrif.bg.ac.rs/bitstream/id/22301/3987.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/22301/3987.pdf
Autor:
Vrca, Ivana
Postoje razne metode za analizu mazivih ulja, a koje se koriste u procjeni njegovog stanja. Takve metode analiziranja ulja često su primjenjivane i učinkovite u sustavu praćenja stanja mehanizacije. Provodeći kontrolu stanja maziva, moguće je iz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4ec7db785e73f56874f005ce113d86b1
https://www.bib.irb.hr/658345
https://www.bib.irb.hr/658345