Risk Management in Production of Egg-Pasta
| dc.contributor.author | Baysal, Ayşe Handan | |
| dc.contributor.author | Gennaris, Savvas | |
| dc.contributor.author | Likar, Primoz | |
| dc.contributor.author | Peterka, Darja | |
| dc.contributor.author | Popescu, Oana | |
| dc.contributor.author | Veskus, Tiina | |
| dc.date.accessioned | 2016-11-14T14:48:19Z | |
| dc.date.available | 2016-11-14T14:48:19Z | |
| dc.date.issued | 2009 | |
| 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 | Pasta (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.identifier.citation | Baysal, 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.isbn | 9789513875879 | |
| dc.identifier.issn | 0357-9387 | |
| dc.identifier.scopus | 2-s2.0-80053222775 | |
| dc.identifier.uri | https://hdl.handle.net/11147/2444 | |
| 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 | Risk management | en_US |
| dc.subject | Pasta products | en_US |
| dc.subject | Egg-pasta | en_US |
| dc.subject | Food quality | en_US |
| dc.title | Risk Management in Production of Egg-Pasta | en_US |
| dc.type | Conference Object | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Baysal, Ayşe Handan | |
| gdc.author.yokid | 101983 | |
| gdc.author.yokid | 101983 | |
| gdc.coar.access | open access | |
| gdc.coar.type | text::conference output | |
| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 200 | en_US |
| gdc.description.issue | 261 | en_US |
| gdc.description.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 177 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.index.type | Scopus | |
| gdc.scopus.citedcount | 0 | |
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