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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |