Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2445
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dc.contributor.authorBaysal, Taner-
dc.contributor.authorTamme, Terje-
dc.contributor.authorEhavald, Helen-
dc.contributor.authorKorel, Figen-
dc.contributor.authorOveres, Maarten-
dc.contributor.authorHödrejärv, Ülle-
dc.contributor.authorKala, Aet-
dc.contributor.authorRoasto, Mati-
dc.date.accessioned2016-11-15T12:40:21Z
dc.date.available2016-11-15T12:40:21Z
dc.date.issued2009
dc.identifier.citationBaysal, 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.isbn9789513875879
dc.identifier.issn0357-9387
dc.identifier.issn0357-9387-
dc.identifier.urihttp://hdl.handle.net/11147/2445
dc.description3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009en_US
dc.description.abstractReady-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.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.subjectReady-to-eaten_US
dc.subjectFresh productsen_US
dc.subjectHACCPen_US
dc.subjectRaw materialen_US
dc.subjectFood hygieneen_US
dc.subjectFood safetyen_US
dc.titleEvaluation and production of ready-to-eat mealsen_US
dc.typeConference Objecten_US
dc.authoridTR32309en_US
dc.authoridTR110179en_US
dc.institutionauthorBaysal, Taner-
dc.institutionauthorKorel, Figen-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue261en_US
dc.identifier.startpage211en_US
dc.identifier.endpage226en_US
dc.identifier.scopus2-s2.0-80053246386en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.scopusquality--
item.fulltextWith Fulltext-
item.openairetypeConference Object-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
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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