Performance characterization of a traditional wood‐fired pizza oven

ABSTRACT: Neapolitan pizza, a renowned Italian food recognized as one of the traditional specialties guaranteed (TSG) by European Commission Regulation no. 97/2010, should be exclusively baked in wood‐fired ovens for approximately 90 s. Despite its extensive use in restaurants and rotisserie shops a...

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Detalles Bibliográficos
Autores principales: Falciano, Aniello, Masi, Paolo, Moresi, Mauro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Food Engineering, Materials Science, and Nanotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9804529/
https://www.ncbi.nlm.nih.gov/pubmed/35933596
http://dx.doi.org/10.1111/1750-3841.16268

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9804529/
https://www.ncbi.nlm.nih.gov/pubmed/35933596
http://dx.doi.org/10.1111/1750-3841.16268

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