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dc.contributor.authorGüldaş, Metin
dc.contributor.authorUrsu, Roxana
dc.contributor.authorLagouri, Vasiliki
dc.contributor.authorKısıkkaya, N. Aslı
dc.contributor.authorUyar, M. Fatih
dc.contributor.authorMokorel, Primoz
dc.contributor.authorTüre, Hasan
dc.contributor.authorLee, Solmaz
dc.contributor.authorKorel, Figen
dc.contributor.authorKarpiskova, Renata
dc.date.accessioned2017-11-30T07:22:42Z
dc.date.available2017-11-30T07:22:42Z
dc.date.issued2008
dc.identifier.citationGüldaş, M., Ursu, R., Lagouri, V., Kısıkkaya, N. A., Uyar, M. F., Mokorel, P., Türe, H., Lee, S., Korel, F., and Karpiskova, R. (2008). Risk assessment in miscellaneous food processing industries including producers of vegetables and spices. In G. Wirtanen, & S. Salo (Eds.), Risk Assessment of Microbial Problems and Preventive Actions in Food Industry. Paper presented at the 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries Istanbul; Turkey, 22-23 October (pp. 167-176). Finland: VTT.en_US
dc.identifier.isbn9789513863258
dc.identifier.issn0357-9387
dc.identifier.urihttp://hdl.handle.net/11147/6517
dc.descriptionRisk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; Istanbul; Turkey; 22 October 2007 through 23 October 2007en_US
dc.description.abstractTesting foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation of microbes in the presence of different energy sources, → Analysis of their macromolecular composition and their metabolic byproducts, → Use of specific immunological reagents for bacterial classification and identification.en_US
dc.language.isoengen_US
dc.publisherVTT Technical Research Center of Finlanden_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRisk assessmenten_US
dc.subjectFood processingen_US
dc.subjectMicrobial contaminationen_US
dc.titleRisk assessment in miscellaneous food processing industries including producers of vegetables and spicesen_US
dc.typeconferenceObjecten_US
dc.contributor.authorIDTR110179en_US
dc.contributor.iztechauthorTüre, Hasan
dc.contributor.iztechauthorKorel, Figen
dc.relation.journalRisk Assessment of Microbial Problems and Preventive Actions in Food Industryen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue251en_US
dc.identifier.startpage167en_US
dc.identifier.endpage176en_US
dc.identifier.scopusSCOPUS:2-s2.0-56349100306
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US


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