Gyro (food) fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki. Gyro (food) A gyro or gyros
Varying Permeability Model construct an algorithm that provides decompression schedules designed to allow the larger, growing bubbles to be eliminated before they can cause problems. This bibliography list was compiled by E.B. Maiken and E.C. Baker as reference material for the V-Planner web site in 2002. Varying Permeability Model The Varying Permeability Model, Variable Permeability Model or VPM is an algorithm that is used to calculate the decompression stops needed for a particular dive profile. It was developed by D.E. Yount and others for use in professional diving and recreational diving. It was developed to model laboratory observations of bubble formation and growth