검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Basic parameters of a new production technology for "gyros". A shelf life study of the product at 4 degrees C Pexara A, Ambrosiadis I, Georgakis S, Genigeorgis C, Batzios C Journal of Food Engineering, 79(2), 681, 2007 |
| 2 |
A new production technology for "gyros". Evaluation of parameters affecting the quality of the final product Pexara A, Ambrosiadis I, Georgakis S, Genigeorgis K Journal of Food Engineering, 77(3), 601, 2006 |