Author/Authors
AKIN, Osman Mehmet Akif Ersoy Üniversitesi - Bucak Hikmet Tolunay Meslek Yüksek Okulu, Turkey
Title Of Article
PROFİLES OF BREAD PRODUCTİON FACİLİTY OWNER’S AND THEİR ATTİTUTES FOR SECTOR: A RESEARCH İN THE WESTERN MEDİTERRANEAN REGİON
شماره ركورد
24879
Abstract
Nutrition is one of the basic requirements of life. So, it has been necessary for humanity to get a food which is cheap, high quality of nutrition and can be found easily that is to say bread. As the time has passed bread production has been depended on certain rules and specifications. Thus bread production law has been prepared. The bake houses were used by Egyptians which were made of stone and lots of new equipments and Technologies have been invented since then. Now there are revolving, stone, piped and tunnel bake houses. Generally bread production establishments have lots of problems. Main problems are because of laws, commercial rivalry and consumption habits. The method of survey was used in our research and met 115 bread production establishment in West Mediterrenean Region. Our research‟s basic subject is whether bread production establishments at West Mediterrenean Region expectations of the establishment owners from sector and their opinions of sector.
From Page
157
NaturalLanguageKeyword
Bread , Bread Production , Bake House , West Mediterrenean Region
JournalTitle
Suleyman Demirel University The Journal Of Visionary
To Page
168
JournalTitle
Suleyman Demirel University The Journal Of Visionary
Link To Document