Relevant bibliographies by topics / Pizza

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Pizza'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Pizza"

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Rathore, Shivani, and Pragathi Lokhande. "Dynamic Web Application for Food Ordering." Journal of Web Development and Web Designing 7, no. 2 (2022): 13–15. http://dx.doi.org/10.46610/jowdwd.2022.v07i02.004.

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This project online pizza ordering introduces the pizza website. Online pizza ordering provide pizza to customer, it only shows the list of available pizzas in menu in the website which can be controlled by admin account. Users can view and buy the pizza from website the image categorize different types of pizzas available on site. Once customer selects and order the pizza it will go to different phases, The phases are explained in detail below.
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Amarantidou, Dimitra, and Paul J. D'Ambrosio. "Philosophy Pizza." Asian Studies 10, no. 3 (2022): 183–99. http://dx.doi.org/10.4312/as.2022.10.3.183-199.

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The history of pizza is shrouded in mystery. Competing interpretations of the exact origin, development, and even etymology are as diverse as pizzas themselves. What is certain, however, is that from various types of flatbread meals popular among soldiers and poor workers emerged some standards. Certain experts were then able to refine the process and carefully combine ingredients. The key to this tradition, as well as its popularity around the world, is found in the core elements developed by such pizzaiolos. But this has all changed, and contemporary pizza is no longer topped with whatever j
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Pasqualone, Antonella, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, and Carmine Summo. "The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality." Foods 11, no. 3 (2022): 482. http://dx.doi.org/10.3390/foods11030482.

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Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the co
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Leung, Miranda W., and Terri L. Kurz. "Pizza Parlor Mathematics." Teaching Children Mathematics 21, no. 7 (2015): 400–401. http://dx.doi.org/10.5951/teacchilmath.21.7.0400.

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What is more fun than having pizzas, games, and prizes that include math? This set of problems relates to typical experiences that children have at pizza restaurants with arcade games and reveals some mathematics behind the pizza, games, tokens, and prizes.
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Nord, Gail, Eric J. Malm, and John Nord. "Counting Pizzas: A Discovery Lesson Using Combinatorics." Mathematics Teacher 95, no. 1 (2002): 8–14. http://dx.doi.org/10.5951/mt.95.1.0008.

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Sheehan, Norman T. "Pizza, Pizza, Pizza: A Competitive Strategy Exercise." Organization Management Journal 11, no. 1 (2014): 40–46. http://dx.doi.org/10.1080/15416518.2014.897928.

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Wati, Andra Tersiana, and Ertha Martha Intani. "Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (2021): 488. http://dx.doi.org/10.23960/jtep-l.v10i4.488-495.

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ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetit
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Stylianou, Katerina S., Emily McDonald, Victor L. Fulgoni III, and Olivier Jolliet. "Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza." Sustainability 12, no. 22 (2020): 9466. http://dx.doi.org/10.3390/su12229466.

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Food and diet life cycle assessment (LCA) studies offer insights on the environmental performance and improvement potential of food systems and dietary patterns. However, the influence of ingredient resolution in food-LCAs is often overlooked. To address this, four distinct decomposition methods were used to determine ingredients for mixed dishes and characterize their environmental impacts, using the carbon footprint of the U.S. daily pizza intake as a case study. Pizza-specific and daily pizza intake carbon footprints varied substantially between decomposition methods. The carbon footprint f
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Sagmeister, Maria. "„Pizza bleibt“, Pizza geht." Zeitschrift für kritik - recht - gesellschaft, no. 4 (2014): 409–12. http://dx.doi.org/10.33196/juridikum201404040901.

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Dini, Irene, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Medical Sciences Forum 2, no. 1 (2020): 2. http://dx.doi.org/10.3390/cahd2020-08563.

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Italian gastronomy experiences have ever-enhancing fame around the world. This is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. In this work, the antioxidant potential of the “pizza marinara” included in the register of traditional specialties guaranteed (TSG) was determined. An ABTS method evaluated the antioxidant activity of the homogenized pizza. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics).
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Dissertations / Theses on the topic "Pizza"

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Juarez-Polar, Jine-Norka, and Sheyla-Mayra Palomino-Ramos. "Pizza Express." Bachelor's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/2421.

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El proyecto de negocio de Pizza Express tiene como principal característica ofrecer al cliente la facilidad de elegir sus ingredientes, por medio de una aplicación para Smartphone. El mercado objetivo son los NSE A y B en los distrito de La Molina, San Borja y Surco, se caracterizan por realizar mayores compras por delivery a través del internet, al mismo tiempo son un segmento que se preocupa por consumir productos saludables y de calidad. Es por esto que se eligió un local estratégico ubicado en el distrito de San Luis. El objetivo del negocio es crear una opción diferente e innovadora de
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Грищенко, М. І. "WEB-застосунок системи “Smart Pizza”". Thesis, Чернігів, 2020. http://ir.stu.cn.ua/123456789/21458.

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Грищенко, М. І. WEB-застосунок системи “Smart Pizza” : дипломна робота : 121 Інженерія програмного забезпечення / М. І. Грищенко; керівник роботи Дорош М. С. ; Національний університет «Чернігівська політехніка», кафедра інформаційних технологій і програмної інженерії. – Чернігів, 2020. – 142 с.<br>Об’єкт розробки – WEB-застосунок для системи “SmartPizza”. Результатом роботи є реалізація таких можливостей додатку: - перегляд блюд; - перегляд детальної інформації та ціни блюд; - пошук блюд за назвою, типом харчування; - сортування блюд за типом харчування; - сортування блюд залежно від ре
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Šechovcov, Martin. "Ponikatelský plán Fat Free Pizza." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-73966.

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Theoretical side of the work analyses the process of inception of a new business unit from the beginning idea, through development and ranking of business chance, to the foundation of business unit with all the necessary administrative and practical parts. The work deal with present way of the grant the business units in the Czech Republic and reasons of possible failure in business too. In practical side of the work business - concrete plan of setting up the Fat Free Pizza in Prague is developed within the financial plan in details and evaluation of profitable investment regarding the future
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Monterrey, Rodríguez Esperanza María, and Gomez Tagle Cristyan Enriquez. "Valoración de Dominos Pizza Inc." Tesis, Universidad de Chile, 2018. http://repositorio.uchile.cl/handle/2250/168031.

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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN FINANZAS<br>Monterrey Rodríguez, Esperanza María [Parte I mediante el método de múltiplos], Enriquez Gomez Tagle, Cristyan [Parte II mediante el método de flujo de caja descontado<br>La industria de las pizzas es la segunda más importante dentro de la industria de la comida en los Estados Unidos con $281.9 billones de dólares y esta fundamentalmente compuesta por restaurantes de Delivery, mostrador y para llevar. Actualmente, Domino’s Pizza es el líder del mercado en el segmento de Delivery y junto con sus dos competidores más importantes, representan
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Falcón, Morales Judith Nataly, Hidalgo Melissa Daniella Flores, Aranda Daniela Michell Garcia, Porlles Maria Fernanda Ortega, and Albán Federico Zavala. "Natuzza: Box de preparación de pizza artesanal." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654745.

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Nuestro trabajo nace de la dedicación de todos por brindar un producto innovador al mercado con un valor agregado que el público valore y compre. Natuzza, es un box de pizza que busca brindar la experiencia de comer una pizza de un modo diferente, te permite experimentar sabores refinados y que aporten de manera nutritiva al cuerpo dándole energía sin quitarle el rico gusto a pizza al que estamos acostumbrados. El producto se subdivide en dos diferentes tipos de boxes: All meats y Hawai. Cada box incluye dos masas de pizzas naturales hechas a base de harina de quinua, lo que la hace más saluda
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Sanchez, Sylvie. "Une séduction transculturelle : la pizza : polymorphisme, appropriation et identité dans l'alimentation." Paris, EHESS, 2002. http://www.theses.fr/2002EHES0125.

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La pizza a connu au vingtième siècle une diffusion quasi-universelle. Devenue aux Etats-Unis l'une des nourritures les plus familières, elle vient aujourd'hui sous ses formes américanisées réinvestir l'Europe et conquérir les autres continents. La vicariance de ce mets à travers les cultures et les grammaires culinaires les plus diverses en fait une voie royale pour explorer les modalités du contact interculturel, identifier les conditions de l'emprunt mutuel, de l'appropriation ou de la réappropriation. L'analyse montre que, quel que soit le vecteur d'introduction du " nouveau ", industriel o
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Mohammadbeygy, Tina. "Shelf life extension of preformed pizza using ultraviolet light." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123317.

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Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to ensure the continued safety of preformed pizza. The present research investigated the use of pulsed UV-light for the purpose of decontaminating Penicillium roqueforti on the surfaces of agar media, bread and preformed pizza. In the first step in the present study, the spatial distribution of pulsed UV-light was investigated. The Petri plates inoculated with Penicillium roqueforti were treated for10 min in the first three eff
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Hirschfelder, Gunther. "Pelmeni, Pizza, Pirogge : Determinanten kultureller Identität im Kontext europäischer Küchensysteme." Universität Potsdam, 2013. http://opus.kobv.de/ubp/volltexte/2013/6782/.

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Hasan, Salah. "Methods to extend the mold free shelf life of pizza crusts." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq29712.pdf.

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Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.

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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.<
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Books on the topic "Pizza"

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(Firm), Metro Books. Pizza: Classic pizzas, pizzettas, kids' pizzas, express pizzas. Metro Books, 2013.

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Abbasi, Shariyrar. Pitza-yi birishtih (Well-done pizza). Raha Books, 2008.

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Bardi, Carla. Pizza. McRae Books, 2007.

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Pantaleoni, Lucia. Pizza. Solar, 2009.

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Weinstein, Bruce. Pizza. HarperCollins, 2008.

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Rau, Dana Meachen. Pizza. Marshall Cavendish Benchmark, 2008.

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Root, Phyllis. Pizza. Candlewick Press, 2002.

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Bardi, Carla. Pizza. McRae Books, 2007.

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Root, Phyllis. Pizza. Candlewick Press, 2002.

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McNair, James K. Pizza. Voluntad, 1992.

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Book chapters on the topic "Pizza"

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Mathuravalli, S. M. D. "Pizza." In Handbook of Bakery and Confectionery. CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-17.

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Risby, Bonnie, and Annelise Palouda. "Pizza Connection." In Logic Safari. Routledge, 2021. http://dx.doi.org/10.4324/9781003236283-22.

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Leimbach, Judy, Kathy Leimbach, and Mary Lou Johnson. "Sharing Pizza." In Math Extension Units. Routledge, 2021. http://dx.doi.org/10.4324/9781003236481-37.

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Washington, Mary Ford. "Pizza Hut." In Real Life Math Mysteries. Routledge, 2021. http://dx.doi.org/10.4324/9781003237631-6.

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Hein, Ethan, and Sumanth Srinivasan. "The Groove Pizza." In New Directions in Music and Human-Computer Interaction. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-92069-6_5.

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Hirschfelder, Gunther. "Pizza und Pizzeria." In Europäische Erinnerungsorte 2, edited by Pim den Boer, Heinz Duchhardt, Georg Kreis, and Wolfgang Schmale. OLDENBOURG WISSENSCHAFTSVERLAG, 2012. http://dx.doi.org/10.1524/9783486704211-034.

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Lorek, Sylvia. "Pizza policy misto." In Teaching and Learning Sustainable Consumption. Routledge, 2023. http://dx.doi.org/10.4324/9781003018537-31.

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Hundt, Reed. "Delivering Bandwidth Like Pizza." In Talking Back to the Machine. Springer New York, 1999. http://dx.doi.org/10.1007/978-1-4612-2148-7_13.

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Ogbebor, Binakuromo. "Minimisation: The Pizza Charter." In British Media Coverage of the Press Reform Debate. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-37265-1_8.

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Kindstedt, Paul S. "Mozzarella and Pizza Cheese." In Cheese: Chemistry, Physics and Microbiology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2648-3_12.

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Conference papers on the topic "Pizza"

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Pandey, Pragati, Ankit Chandra Shrivastava, Ajay Shanker Singh, and Nisha Sharma. "Automated Pizza Ordering System." In 2024 1st International Conference on Advances in Computing, Communication and Networking (ICAC2N). IEEE, 2024. https://doi.org/10.1109/icac2n63387.2024.10895277.

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Ghafouri, Vahid, Jose Such, and Guillermo Suarez-Tangil. "I love pineapple on pizza != I hate pineapple on pizza: Stance-Aware Sentence Transformers for Opinion Mining." In Proceedings of the 2024 Conference on Empirical Methods in Natural Language Processing. Association for Computational Linguistics, 2024. http://dx.doi.org/10.18653/v1/2024.emnlp-main.1171.

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Saini, Kartikye, Sonia Kukreja, and Harsh Raj. "Pizzeria – Online Pizza Delivery Based Web Application." In 2024 1st International Conference on Advances in Computing, Communication and Networking (ICAC2N). IEEE, 2024. https://doi.org/10.1109/icac2n63387.2024.10895943.

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Sun, Fenghao, and Qiuxia Qu. "Prefabricated Pizza Defect Detection Algorithm Based on CNN and Transformer." In 2024 China Automation Congress (CAC). IEEE, 2024. https://doi.org/10.1109/cac63892.2024.10864511.

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Tan, Zhen, Chengshuai Zhao, Raha Moraffah, et al. "Glue pizza and eat rocks - Exploiting Vulnerabilities in Retrieval-Augmented Generative Models." In Proceedings of the 2024 Conference on Empirical Methods in Natural Language Processing. Association for Computational Linguistics, 2024. http://dx.doi.org/10.18653/v1/2024.emnlp-main.96.

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Arakeri, Megha, and Lakshmana. "Automated Assessment of Pizza Quality Using Computer Vision and Deep Learning Techniques." In 2025 3rd International Conference on Intelligent Systems, Advanced Computing and Communication (ISACC). IEEE, 2025. https://doi.org/10.1109/isacc65211.2025.10969362.

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Carvalho, Beatriz Temtemples de, Rosembergue Brasileiro da Rocha Freire Junior, Tarsila Turl Láu, Eduarda Damazio de Oliveira, and Monique da Silva Azeredo. "CANTEIRO EXPERIMENTAL JOÃO-DE-BARRO: ESTUDO TEÓRICO DAS CÚPULAS E ABÓBADAS E A APLICAÇÃO PRÁTICA NA CONSTRUÇÃO DE UM FORNO DE PIZZA." In Confeso - JAAPI. Even3, 2024. https://doi.org/10.29327/1453283.9-140.

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Lewin, Daniel R. "Food for thought: Delicious problems for Process System Engineering (PSE) courses." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.119270.

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Active learning is widely recognized as an effective teaching approach that can improve classroom outcomes. This is enabled by providing the time for students to apply new knowledge, make mistakes, correct them, and repeat the process until mastery is achieved. One way to implement active learning is through the flipped classroom paradigm. However, to be effective, active learning depends on providing students with a variety of open-ended problems, ranging in difficulty from introductory to advanced levels. This paper presents four food-themed problems for use in numerical methods and process
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Odersky, Martin, and Philip Wadler. "Pizza into Java." In the 24th ACM SIGPLAN-SIGACT symposium. ACM Press, 1997. http://dx.doi.org/10.1145/263699.263715.

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Kang, Dongwoo, Jongmoo Choi, Namsu Lee, Donghee Lee, Sewoog Kim, and Sam H. Noh. "Onion and pizza." In the 28th Annual ACM Symposium. ACM Press, 2013. http://dx.doi.org/10.1145/2480362.2480664.

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Reports on the topic "Pizza"

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Greppi, Chloe, Marisa Maddox, Vivekanand Vimal, Heather Metallides, and Anique Olivier-Mason. How and Why I Became a Biologist: WHS Science Pizza Talks. Brandeis University, 2015. http://dx.doi.org/10.26812/scilinkr.reports.1.

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Greppi, Chloe, Marisa Maddox, Vivekanand Vimal, Heather Metallides, and Anique Olivier-Mason. How and Why I Became a Biologist: WHS Science Pizza Talks. Brandeis University Materials Research Science Engineering Center, 2019. http://dx.doi.org/10.26812/scilinkreports.1.

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Ramos, Raul, Marisa Maddox, Heather Metallides, and Anique Olivier-Mason. Un Neurocientífico: Mis errores, Mi aventura, Mi vida: the First WHS Pizza Talk in Spanish. Brandeis University Materials Research Science Engineering Center, 2019. http://dx.doi.org/10.26812/scilinkreports.67.

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Thomas, Strobel. A contrastive approach to grammatical doubts in some contemporary Germanic languages (German, Dutch, Swedish). Goethe-Universität Frankfurt a.M., 2023. http://dx.doi.org/10.21248/gups.72278.

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Unquestionably (or: undoubtedly), every competent speaker has already come to doubt with respect to the question of which form is correct or appropriate and should be used (in the standard language) when faced with two or more almost identical competing variants of words, word forms or sentence and phrase structure (e.g. German "Pizzas/Pizzen/Pizze" 'pizzas', Dutch "de drie mooiste/mooiste drie stranden" 'the three most beautiful/most beautiful three beaches', Swedish "större än jag/mig" 'taller than I/me'). Such linguistic uncertainties or "cases of doubt" (cf. i.a. Klein 2003, 2009, 2018; Mü
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Murillo Buitrago, Carlos Andrés, David Alejandro Safi Segura, Juan Pablo Vargas Martínez, Jorge Cespedes Bohorquez, Enrique Sebastián Castillo Gutierrez, and Julián Andrés Fonseca Franco. Construcción de una impresora 3d de hilo fundido y licencia libre. Escuela Tecnológica Instituto Técnico Central, 2015. http://dx.doi.org/10.55411/2023.41.

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En el marco de la tercera revolución industrial y las nuevas técnicas de fabricación digital es indispensable buscar formas de incorporar las diferentes tecnologías que se desarrollan en esta nueva era, la impresión 3D es el prototipo rápido, donde se diseña una pieza, se imprime, se prueba y si es necesario se modifica. Supliendo así los altos costes de los procesos de fabricación y reduciendo el tiempo de desarrollo de una pieza. La impresión en 3D en la actualidad es aplicada en visualización de diseños, arquitectura, educación, salud, confitería y promete ser útil en un sinfín de áreas.
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Aguayo Ulloa, Lorena. Componente socioeconómico: calidad de la canal y de la carne. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2022. http://dx.doi.org/10.21930/agrosavia.infografia.2022.14.

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La canal, es el producto primario en el proceso de producción de carne. La canal, es la pieza de transición más importante entre el animal vivo y la carne siendo la unidad fundamental para el comercio del sector cárnico formal. Para evaluar la canal de manera comercial, los parámetros objetivos comúnmente usados son: el peso y el rendimiento centesimal.
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Bonet, Jaime Alfredo. ¿Por qué es necesaria una gestión fiscal local? Inter-American Development Bank, 2009. http://dx.doi.org/10.18235/0009954.

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En la medida en que la política de descentralización, con diferentes grados de profundización, está vigente en la mayoría de los países de América Latina y el Caribe en la actualidad, la gestión tributaria local se convierte en una pieza clave para lograr la eficiencia de los recursos que garantice superar los niveles de bienestar de sus habitantes. El propósito fundamental de este artículo es determinar por qué se hace necesario una adecuada gestión fiscal local en la región.
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8

Lenhardt, Amanda. Private Sector Development Finance to Support the ‘Missing Middle’. Institute of Development Studies, 2021. http://dx.doi.org/10.19088/k4d.2021.106.

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Evidence indicates that business support to small and medium enterprises (SMEs) in lower middle-income countries (LMICs) can improve firms’ performance, create jobs, and have a positive effect on labour productivity (Piza et al., 2016). The impacts of some approaches to private sector finance such as traditional loans, grants and technical assistance have been studied empirically, but there is limited evidence of the impacts of non-traditional and innovative financing instruments (Mallen &amp; Bungey, 2019; Piza et al., 2016). Studies of financial instruments to support SMEs in LICs and LMICs
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Dinovitzer, Aaron. PR-214-153739-WEB ERW Fatigue Life Integrity Management Improvement - Phase III. Pipeline Research Council International, Inc. (PRCI), 2019. http://dx.doi.org/10.55274/r0011614.

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Tuesday, September 17, 2019 11:00 a.m ET PRESENTER: Aaron Dinovitzer, MA Sc., MBA, PEng, BMT Canada HOST: Mark Piazza, Colonial Pipeline Company MODERATOR: John Lynk, PRCI CLICK THE BUY/DOWNLOAD BUTTON TO ACCESS THE WEBINAR REGISTRATION LINK Join the PRCI Integrity and Inspection Technical Committee as they present research results that set out to evaluate the level of conservatism inherent to current state-of-practice procedures using full-scale fatigue testing. Learning outcomes/benefits of attending: - Understand the sources of conservatism, and how to improve the accuracy of, fatigue life
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Lynk, John. PR-610-163756-WEB Material Strength Verification. Pipeline Research Council International, Inc. (PRCI), 2019. http://dx.doi.org/10.55274/r0011573.

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DATE: Tuesday, April 30, 2019 TIME: 11:00 a.m. ET CLICK THE DOWNLOAD/BUY BUTTON TO ACCESS THE WEBINAR REGISTRATION LINK Join the PRCI Integrity and Inspection technical committee for a pipeline operator driven discussion regarding PRCI research related to non-destructive technologies for the purpose of pipe material verification and how operators have applied this research in the field. This webinar will include; research project overview, operator case studies and analysis of current technology gaps. Panelists: Mark Piazza, Manager Pipeline Compliance and R and D, Colonial Pipeline Company Mi
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