Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2444
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dc.contributor.authorBaysal, Ayşe Handan-
dc.contributor.authorGennaris, Savvas-
dc.contributor.authorLikar, Primoz-
dc.contributor.authorPeterka, Darja-
dc.contributor.authorPopescu, Oana-
dc.contributor.authorVeskus, Tiina-
dc.date.accessioned2016-11-14T14:48:19Z
dc.date.available2016-11-14T14:48:19Z
dc.date.issued2009
dc.identifier.citationBaysal, A. H., Gennaris, S., Likar, P., Peterka, D., Popescu, O., and Veskus, T. (2009). Risk management in production of egg-pasta. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 177-200). Finland: VTT.en_US
dc.identifier.isbn9789513875879
dc.identifier.issn0357-9387
dc.identifier.issn0357-9387-
dc.identifier.urihttp://hdl.handle.net/11147/2444
dc.description3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009en_US
dc.description.abstractPasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. There are approximately 350 different shapes of pasta. Examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: Dried and fresh.en_US
dc.language.isoenen_US
dc.publisherTechnical Research Center of Finlanden_US
dc.relation.ispartofVTT Symposium (Valtion Teknillinen Tutkimuskeskus)en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRisk managementen_US
dc.subjectPasta productsen_US
dc.subjectEgg-pastaen_US
dc.subjectFood qualityen_US
dc.titleRisk management in production of egg-pastaen_US
dc.typeConference Objecten_US
dc.authoridTR101983en_US
dc.institutionauthorBaysal, Ayşe Handan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue261en_US
dc.identifier.startpage177en_US
dc.identifier.endpage200en_US
dc.identifier.scopus2-s2.0-80053222775en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.scopusquality--
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeConference Object-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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