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Spiros Paramithiotis, Maria K. Syrokou, Anastasia Papadia-Nikolaidou, Georgios Papoutsis and Eleftherios H. Drosinos
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste...
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