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undergraduate thesis
VAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA
2016. urn:nbn:hr:143:245985
Luša, Lucia
Šibenik University of Applied Sciences
Management

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Luša, L. (2016). VAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:245985

Luša, Lucia. "VAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA." Undergraduate thesis, Šibenik University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:143:245985

Luša, Lucia. "VAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA." Undergraduate thesis, Šibenik University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:143:245985

Luša, L. (2016). 'VAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 01 December 2023, https://urn.nsk.hr/urn:nbn:hr:143:245985

Luša L. VAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2016 [cited 2023 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:143:245985

L. Luša, "VAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:143:245985

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Metadata
TitleVAŽNOST BIJELE RIBE U PREHRANI ČOVJEKA
Title (english)IMPORTANCE OF WHITE FISH IN HUMAN DIET
AuthorLucia Luša
MentorNikolina Gaćina (mentor)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Riba je idealna hrana za svakog čovjeka zbog lake probavljivosti. Riba je, uz maslinovo ulje, osnovna namirnica primorske kuhinje. Isto tako, ova namirnica ima dobru nutritivnu vrijednost i bogata je omega 3 masnim kiselinama. Vrlo važno je znati i način na koji se čuva riba, te kojim parametrima se može prepoznati da li je riba svježa i zdrava kao namirnica.U Jadranskom su moru zabilježene 442 svojte riba. U pogledu stupnja ugroženosti jadranske ihtiofaune 124 riblje svojte su ugrožene. Bijela riba ima manju nutritivnu vrijednost u odnosu na plavu ribu, ali je jako cijenjena. Neke od najznačajnih vrsta bijele ribe su orada, zubatac, brancin, cipal i kovač.
Abstract (english)
Fish is ideal food for every human because it is easy digestible. The fish and olive oil are basic ingredients of mediteranean cuisine. Also, fish has good nutritional value and it is rich sourse of omega 3 fatty acid. It is very important to know the storage parametars for fresh fish and paramarets thar recognize the fresh fish from old. Adria tic see are recoeded 442 species of fish. Although white fish have lower nutritional value compered to blue fish, it is very valued. Some of the most omportant types of white fish are; gilt-head bream, Common dentex, Europen seabass, mullet and blacksmith.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:245985
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-11-16 09:58:31