Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4°C-Reference-Cited by-同舟云学术

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

Published:2007-03 Issue:2 Volume:79 Page:681-688
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Pexara A.,Ambrosiadis I.,Georgakis S.,Genigeorgis C.,Batzios Ch.

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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