Performance characterization of a traditional wood‐fired pizza oven-Reference-Cited by-同舟云学术

Performance characterization of a traditional wood‐fired pizza oven

Published:2022-08-07 Issue:9 Volume:87 Page:4107-4118
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Falciano Aniello¹^ORCID,Masi Paolo¹,Moresi Mauro²^ORCID

Affiliation:

1. Department of Agricultural Sciences University of Naples Federico II Portici Italy

2. Department for Innovation in the Biological, Agrofood and Forestry Systems University of Tuscia Viterbo Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16268

Reference29 articles.

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2. Apurva(2016 Jan 13).Tandoors burning of solid waste adding to dirty Delhi air: IIT Study.The Indian Express.https://indianexpress.com/article/india/india‐news‐india/tandoors‐burning‐of‐solid‐waste‐adding‐to‐dirty‐delhi‐air‐iit‐study/

3. AVPN (Associazione Verace Pizza Napoletana)(2004).Disciplinare Internazionale per L'ottenimento del Marchio Collettivo “Verace Pizza Napoletana”—(Vera Pizza Napoletana)https://www.pizzanapoletana.org/public/pdf/Disciplinare_AVPN.pdf

4. Barratt N.(2021).Different oven types explained!.https://www.canstarblue.co.nz/appliances/ovens/different‐types‐of‐ovens‐explained/

5. Numerical thermal analysis of an electric oven for Neapolitan pizzas

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