Please use this identifier to cite or link to this item:
https://hdl.handle.net/11147/2445
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Baysal, Taner | - |
dc.contributor.author | Tamme, Terje | - |
dc.contributor.author | Ehavald, Helen | - |
dc.contributor.author | Korel, Figen | - |
dc.contributor.author | Overes, Maarten | - |
dc.contributor.author | Hödrejärv, Ülle | - |
dc.contributor.author | Kala, Aet | - |
dc.contributor.author | Roasto, Mati | - |
dc.date.accessioned | 2016-11-15T12:40:21Z | |
dc.date.available | 2016-11-15T12:40:21Z | |
dc.date.issued | 2009 | |
dc.identifier.citation | Baysal, T., Tamme, T., Ehavald, H., Korel, F., Hödrejärv, Ü., Kala, A., and Roasto, M.(2009). Evaluation and production of ready-to-eat meals. 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. 211-226). Finland: VTT. | en_US |
dc.identifier.isbn | 9789513875879 | |
dc.identifier.issn | 0357-9387 | |
dc.identifier.issn | 0357-9387 | - |
dc.identifier.uri | http://hdl.handle.net/11147/2445 | |
dc.description | 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009 | en_US |
dc.description.abstract | Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further heat-treatment including reheating (Anon., 2001). RTE vegetables and salads, also called minimally-processed products, are raw products that must preserve as much as possible the nutritional, sensorial and microbial qualities of fresh products. A very wide range of vegetables are used, both cut and whole. Even during refrigerated storage, the fresh fruits and vegetables are characterized by active metabolism. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical Research Center of Finland | en_US |
dc.relation.ispartof | VTT Symposium (Valtion Teknillinen Tutkimuskeskus) | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Ready-to-eat | en_US |
dc.subject | Fresh products | en_US |
dc.subject | HACCP | en_US |
dc.subject | Raw material | en_US |
dc.subject | Food hygiene | en_US |
dc.subject | Food safety | en_US |
dc.title | Evaluation and production of ready-to-eat meals | en_US |
dc.type | Conference Object | en_US |
dc.authorid | TR32309 | en_US |
dc.authorid | TR110179 | en_US |
dc.institutionauthor | Baysal, Taner | - |
dc.institutionauthor | Korel, Figen | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.issue | 261 | en_US |
dc.identifier.startpage | 211 | en_US |
dc.identifier.endpage | 226 | en_US |
dc.identifier.scopus | 2-s2.0-80053246386 | en_US |
dc.relation.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı | en_US |
dc.identifier.wosquality | N/A | - |
dc.identifier.scopusquality | N/A | - |
item.grantfulltext | open | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.openairetype | Conference Object | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | 03.08. Department of Food Engineering | - |
Appears in Collections: | Food Engineering / Gıda Mühendisliği Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection |
CORE Recommender
Page view(s)
238
checked on Aug 12, 2024
Download(s)
214
checked on Aug 12, 2024
Google ScholarTM
Check
Altmetric
Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.