Basic parameters of a new production technology for "gyros". A shelf life study of the product at 4 not equal to
A production technology for a new product with similar characteristics to traditional gyros is presented. The new product is considered precooked, marketed under refrigeration or frozen and has only to be microwave reheated before consumption. The thermal processing assures the products safety (mini...
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| Veröffentlicht in: | Journal of food engineering 2007-03, Vol.79 (2), p.681-688 |
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| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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