Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2444
Title: Risk management in production of egg-pasta
Authors: Baysal, Ayşe Handan
Gennaris, Savvas
Likar, Primoz
Peterka, Darja
Popescu, Oana
Veskus, Tiina
Keywords: Risk management
Pasta products
Egg-pasta
Food quality
Issue Date: 2009
Publisher: Technical Research Center of Finland
Source: 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.
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.
Description: 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009
URI: http://hdl.handle.net/11147/2444
ISBN: 9789513875879
ISSN: 0357-9387
0357-9387
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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