Risk management in production of egg-pasta
| Autor: | Ayse Handan Baysal, Gennaris, S., Likar, P., Peterka, D., Popescu, O., Veskus, T. |
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| Přispěvatelé: | TR101983, Baysal, Ayşe Handan, Izmir Institute of Technology. Food Engineering |
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: | |
| Zdroj: | Scopus-Elsevier |
| Popis: | 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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