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Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4 °C

✍ Scribed by A. Pexara; I. Ambrosiadis; S. Georgakis; C. Genigeorgis; Ch. Batzios

Book ID: 108171219
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 182 KB
Volume: 79
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2006.02.028

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Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4&#xa0;°C

Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4 °C