Summary of topics offered - Faculty of Biotechnology and Food Sciences

Basic information

Type of work:
Diploma thesis
Hodnotenie kvality tepelne opracovaných mäsových výrobkov
State of topic:
approved (prof. Ing. Peter Haščík, PhD. - head of department)
Thesis supervisor:
prof. Ing. Juraj Čuboň, CSc.
Faculty of Biotechnology and Food Sciences
Supervising department:
Department of Technology and Quality of Animal Products - FBFS
Max. no. of students:1
Academic year:2018/2019
Proposed by:
Diplomová práca bude riešiť kvalitu tepelne opracovaných mäsových výrobkov vyrobených solením soľou, soliacou zmesou a soliacimi prísadami. Hodnotenie kvality bude na základe chemického zloženia, MDA a TVB-N v priebehu doby trvanlivosti výrobkov.

Limitations of the topic

To sign up for a topic it is necessary to fulfil one of the following restrictions

Restrictions by study
The table shows restrictions by study to which the student has to be enrolled in order to sign up for the given topic.

I-TNI Food Technology

Limit to courses
The table shows limitations of a course the student has to complete to be able to register for a given topic.

Course title
No suitable data found.