Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6517
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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.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 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.typeConference Objecten_US
dc.authoridTR110179-
dc.institutionauthorTüre, Hasan-
dc.institutionauthorKorel, Figen-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue251en_US
dc.identifier.startpage167en_US
dc.identifier.endpage176en_US
dc.identifier.scopus2-s2.0-56349100306-
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.wosqualityN/A-
dc.identifier.scopusqualityN/A-
item.openairetypeConference Object-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
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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