Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6517
Full metadata record
DC FieldValueLanguage
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.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.authoridTR110179en_US
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-s2.0-56349100306en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.scopusquality--
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeConference Object-
item.languageiso639-1en-
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
Files in This Item:
File Description SizeFormat 
6517.pdfConference Paper213.61 kBAdobe PDFThumbnail
View/Open
Show simple item record



CORE Recommender

Page view(s)

196
checked on Apr 22, 2024

Download(s)

84
checked on Apr 22, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.