Introduction to the Group Works (English)
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ISBN:
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ISSN:
- Conference paper / Print
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Title:Introduction to the Group Works
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Contributors:
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Conference:Seminar; 2nd, Risk 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; FP6-022808-2006 / ; 2007 ; Istanbul
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Published in:VTT SYMPOSIUM ; 251 ; 55-56
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Publisher:
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Place of publication:Vuorimiehentie
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Publication date:2008-01-01
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Size:2 pages
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Remarks:Includes bibliographical references.
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ISBN:
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ISSN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
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Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 13
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Biofilm Problems of Pathogens in Food Processing LinesValtion teknillinen tutkimuskeskus et al. | 2008
- 16
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Modelling as a Tool in Evaluating Hygienic Design of Food Processing EquipmentValtion teknillinen tutkimuskeskus et al. | 2008
- 19
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Good Hygiene Practices and Hygienic DesignValtion teknillinen tutkimuskeskus et al. | 2008
- 23
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Experimental Data and Modelling in Optimisation of Tank CleaningValtion teknillinen tutkimuskeskus et al. | 2008
- 26
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Efficacy of Cleaning Agents and Disinfectants used in Decontamination Procedures in Food IndustryValtion teknillinen tutkimuskeskus et al. | 2008
- 30
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Detection of Salmonella in Poultry - Measures Performed within Risk Assessment in TurkeyValtion teknillinen tutkimuskeskus et al. | 2008
- 35
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Prevalence and Mechanisms of Antibiotic Resistance of Campylobacter spp. from Water and Poultry Meat SamplesValtion teknillinen tutkimuskeskus et al. | 2008
- 38
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Listeria in Ready-to-eat ProductsValtion teknillinen tutkimuskeskus et al. | 2008
- 41
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Prevention of Toxigenic Moulds in Grains, Nuts and Dried FoodsValtion teknillinen tutkimuskeskus et al. | 2008
- 44
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Protective Cultures and Antimicrobial Activities in FoodsValtion teknillinen tutkimuskeskus et al. | 2008
- 47
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Basic Principles of Microbial Risk AssessmentValtion teknillinen tutkimuskeskus et al. | 2008
- 48
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The HYGRAM®-system - A Practical Tool for Risk Assessment in the Food IndustryValtion teknillinen tutkimuskeskus et al. | 2008
- 51
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Past, Present and Future of HACCP SystemsValtion teknillinen tutkimuskeskus et al. | 2008
- 52
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Viruses as a Cause of Foodborne DiseasesValtion teknillinen tutkimuskeskus et al. | 2008
- 55
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Introduction to the Group WorksValtion teknillinen tutkimuskeskus et al. | 2008
- 57
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PARTICIPANT ABSTRACTS ON POULTRY, PORK AND FISH PROCESSINGValtion teknillinen tutkimuskeskus et al. | 2008
- 59
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Microbial Risk Assessment in Cypriot Food Industries using the HYGRAM® Programme Combined with Practical in Place Hygiene InvestigationsValtion teknillinen tutkimuskeskus et al. | 2008
- 60
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Antimicrobial Resistance in Campylobacter jejuni Isolated from Broiler Chickens in Estonia in 2002-2003 and 2005-2006Valtion teknillinen tutkimuskeskus et al. | 2008
- 61
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Prevalence of Campylobacter in Raw Chicken Meat of Estonian OriginValtion teknillinen tutkimuskeskus et al. | 2008
- 63
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Susceptibility in Campylobacter spp. Isolated from Estonian Broiler Chickens in 2005 and 2006Valtion teknillinen tutkimuskeskus et al. | 2008
- 65
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Mechanisms of Antibiotic Resistance of Campylobacter sp. Food-Related IsolatesValtion teknillinen tutkimuskeskus et al. | 2008
- 66
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Possibilities of Ozone Treatment of Food in O3 Fresh InstrumentValtion teknillinen tutkimuskeskus et al. | 2008
- 68
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Decontamination of Salmon Fillets by using Novel Processing TechnologiesValtion teknillinen tutkimuskeskus et al. | 2008
- 69
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Quality Control at a Slovene Marine Aquaculture PlantValtion teknillinen tutkimuskeskus et al. | 2008
- 71
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PARTICIPANT ABSTRACTS ON DAIRY PROCESSINGValtion teknillinen tutkimuskeskus et al. | 2008
- 73
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Hygiene Survey in Estonian Dairies with Sequential Pathogen AnalysisValtion teknillinen tutkimuskeskus et al. | 2008
- 75
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Enhanced Monitoring of Microbes on Process SurfacesValtion teknillinen tutkimuskeskus et al. | 2008
- 77
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Validation and Development of Cleaning Systems in DairiesValtion teknillinen tutkimuskeskus et al. | 2008
- 79
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Detection of Escherichia coli O157: H7 in Foods by Immunomagnetic Separation and Polymerase Chain Reaction TechniquesValtion teknillinen tutkimuskeskus et al. | 2008
- 80
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Needs for Knowledge in Microbial Risk Assessment and Risk Management in Dairy ProcessingValtion teknillinen tutkimuskeskus et al. | 2008
- 81
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Needs for Knowledge in Microbial Risk Assessment at Company LevelValtion teknillinen tutkimuskeskus et al. | 2008
- 82
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Behaviour and Control of Listeria innocua during Manufacturing and Storage of Turkish White CheeseValtion teknillinen tutkimuskeskus et al. | 2008
- 84
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Researching the Antogonistic Effect of Mould Growth on the Cheese Microflora during Surk Cheese Production (a Traditional Turkish Dairy Product)Valtion teknillinen tutkimuskeskus et al. | 2008
- 87
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PARTICIPANT ABSTRACTS ON BAKERY AND BEVERAGE PROCESSINGValtion teknillinen tutkimuskeskus et al. | 2008
- 89
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Alicyclobacillus Spoilage of Soft DrinksValtion teknillinen tutkimuskeskus et al. | 2008
- 90
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Food Safety and Hygiene Issues in Manufacturing Frozen Bakery Products and Dry PastaValtion teknillinen tutkimuskeskus et al. | 2008
- 91
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Antimicrobial Effect of Natural Antimicrobial Agents Against Foodborne PathogensValtion teknillinen tutkimuskeskus et al. | 2008
- 92
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Short Wave Ultraviolet Light (UVC) Disinfection of Surface - Inhibition of Alicyclobacillus acidoterrestris Spores on Agar MediumValtion teknillinen tutkimuskeskus et al. | 2008
- 94
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Problems with Aeromonas in Bottled Water in IstanbulValtion teknillinen tutkimuskeskus et al. | 2008
- 95
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Bacteriological Evaluation of Bottled Water in IstanbulValtion teknillinen tutkimuskeskus et al. | 2008
- 96
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Microbial Quality Control of Bakery Products with FillingsValtion teknillinen tutkimuskeskus et al. | 2008
- 101
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Service Quality of the Primary School Canteens in Cankaya District of Ankara - Encountered Problems and Solution SuggestionsValtion teknillinen tutkimuskeskus et al. | 2008
- 102
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Nitric Acid as Cleaning Solution in Industrial Equipment for Producing Baker's YeastValtion teknillinen tutkimuskeskus et al. | 2008
- 103
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Antioxidant Properties of Non-Polar Extracts from Selected Cretan Lamiaceae SpeciesValtion teknillinen tutkimuskeskus et al. | 2008
- 104
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Antimicrobial Properties of Edible Films Containing Natamycin and Rosemary ExtractValtion teknillinen tutkimuskeskus et al. | 2008
- 105
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Evidence of Re-occurance of Listeria monocytogenes in a Frozen Pepper FactoryValtion teknillinen tutkimuskeskus et al. | 2008
- 106
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Determination of Ochratoxin a by ELISA and Isolation of Moulds from Grapes and Raisins Sold in Markets and BazaarValtion teknillinen tutkimuskeskus et al. | 2008
- 107
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The Microbiological Quality of Black and Herbal Tea from Turkish MarketsValtion teknillinen tutkimuskeskus et al. | 2008
- 111
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Microbial Detection with Special Reference to Current Issues and Future Considerations in the Food IndustryValtion teknillinen tutkimuskeskus et al. | 2008
- 122
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Risk Assessment of Microbial Problems and Preventive Actions in Dairy IndustryValtion teknillinen tutkimuskeskus et al. | 2008
- 149
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Microbiological Risk Assessment and Preventive Actions in Bakery and Beverage Industries in Estonia, Slovenia and TurkeyValtion teknillinen tutkimuskeskus et al. | 2008
- 167
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Risk Assessment in Miscellaneous Food Processing Industries including Producers of Vegetables and SpicesValtion teknillinen tutkimuskeskus et al. | 2008