VodiÄ za oznaÄavanje, reklamiranje i prezentiranje hrane
VodiÄ za oznaÄavanje, reklamiranje i prezentiranje hrane
VodiÄ za oznaÄavanje, reklamiranje i prezentiranje hrane
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7. IZRAČUNAVANJE KOLIČINE MESA .................................................................................................... 104<br />
7.1. CLITRAVI METODA ................................................................................................................................104<br />
7.1.1. Definicije ......................................................................................................................................... 105<br />
7.1.2. IZRAČUN................................................................................................................................................ 105<br />
7.1.2. Primjer: Izračunavanje udjela mesa CLITRAVI metodom – svinjska jetrena kobasica............... 106<br />
7.2. FSA METODA........................................................................................................................................ 115<br />
7.2.1. Izvori podataka................................................................................................................................115<br />
7.2.2. Sastojci s drugačijim VL.................................................................................................................. 115<br />
7.2.3. Korištenje analitičkih podataka umjesto podataka iz tablice .......................................................... 115<br />
7.2.4. Dehidrirani sastojci......................................................................................................................... 116<br />
7.2.5. Proračun.......................................................................................................................................... 116<br />
7.2.6. Tablica tipičnih vrijednosti <strong>za</strong> mesne sastojke................................................................................. 125<br />
Svinjsko meso ............................................................................................................................................ 125<br />
Goveđe meso.............................................................................................................................................. 127<br />
Meso peradi............................................................................................................................................... 129<br />
Janjeće i ovčje meso .................................................................................................................................. 130<br />
7.2.7. Primjeri izračunavanja udjela mesa pomoću FSA metode.............................................................. 131<br />
DODATAK 4. .................................................................................................................................................... 140<br />
MED ................................................................................................................................................................... 140<br />
UVOD................................................................................................................................................................. 140<br />
1. NAZIV MEDA .............................................................................................................................................. 140<br />
1.1. NAZIVI MEDA NADOPUNJENI ODREĐENIM PODACIMA .............................................................................. 140<br />
1.2. OSTALA PRAVILA ZA NAZIV MEDA ........................................................................................................... 141<br />
1.3. PROIZVODI OD MEDA................................................................................................................................142<br />
1.3.1. Izuzeća ............................................................................................................................................. 143<br />
1.4. OBVEZNI PODACI U BLIZINI NAZIVA HRANE.............................................................................................. 144<br />
1.5. NAVODI NA MEDU .................................................................................................................................... 144<br />
2. NAZIV MEDA PROIZVEDENOG OD JEDNE BILJNE VRSTE (UNIFLORNI MED)...................... 144<br />
3. ZEMLJA PODRIJETLA ............................................................................................................................. 145<br />
DODATAK 5. .................................................................................................................................................... 146<br />
MLIJEKO I MLIJEČNI PROIZVODI .......................................................................................................... 146<br />
UVOD................................................................................................................................................................. 146<br />
1. NAZIV HRANE ............................................................................................................................................ 146<br />
1.1. UPOTREBA NAZIVA „MLIJEKO“ I NAZIVA ZA MLIJEČNE PROIZVODE.......................................................... 146<br />
1.2. MLIJEČNI PROIZVODI................................................................................................................................147<br />
1.3. TOPLINSKI OBRAĐENO MLIJEKO ............................................................................................................... 148<br />
1.4. TOPLINSKI OBRAĐENI MLIJEČNI PROIZVODI.............................................................................................. 148<br />
1.5. NAZIVI PROIZVODA KOJI NISU PROIZVEDENI OD MLIJEKA (ZAMJENE ZA ODREĐENI MLIJEČNI PROIZVOD).149<br />
1.6. OZNAČAVANJE SIREVA I PROIZVODA OD SIREVA ...................................................................................... 150<br />
1.6.1. Sirevi................................................................................................................................................ 150<br />
1.6.2. Proizvodi od sireva.......................................................................................................................... 151<br />
1.6.3. Rok trajanja..................................................................................................................................... 152<br />
2. SASTOJCI..................................................................................................................................................... 152<br />
3. UPORABA SKRAĆENICA PRI OZNAČAVANJU MLIJEKA I MLIJEČNIH PROIZVODA .......... 153<br />
5