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dc.contributor.authorGiritlioğlu, İbrahim
dc.contributor.authorBatman, Orhan
dc.contributor.authorTetik, Nuray
dc.date.accessioned2019-10-16T11:43:25Z
dc.date.available2019-10-16T11:43:25Z
dc.date.issued2011en_US
dc.identifier.issn0956-7135
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2010.09.016
dc.identifier.urihttps://hdl.handle.net/20.500.12462/7184
dc.descriptionGiritlioğlu, İbrahim (Balikesir Author)en_US
dc.description.abstractThe aim of this study was to assess the knowledge and practice of food safety and hygiene among students in university cookery programs in Turkey. A questionnaire was given to 82 cookery students in two vocational schools from two different universities. The results showed that although the students regarded the issues of food safety and personal hygiene as important, they had inadequate knowledge in these areas.en_US
dc.language.isoengen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.isversionof10.1016/j.foodcont.2010.09.016en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKnowledge and Practice of Food Safetyen_US
dc.subjectHygieneen_US
dc.subjectCookery Studenten_US
dc.subjectTurkeyen_US
dc.titleThe knowledge and practice of food safety and hygiene of cookery students in Turkeyen_US
dc.typearticleen_US
dc.relation.journalFood Controlen_US
dc.contributor.departmentTurizm İşletmeciliği ve Otelcilik Yüksekokuluen_US
dc.identifier.volume22en_US
dc.identifier.issue6en_US
dc.identifier.startpage838en_US
dc.identifier.endpage842en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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