Article Versions Notes

Teixeira N, Pires MC, Ferreira P, P. Carvalho G, Santos R, M. Rodrigues F, Dias J, Martins JC, Caeiro JJ. The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing. Sustainability. 2020; 12(16):6682. https://doi.org/10.3390/su12166682

Teixeira, Nuno, Maria Clara Pires, Paulo Ferreira, Graça P. Carvalho, Rute Santos, Francisco M. Rodrigues, João Dias, João C. Martins, and José Jasnau Caeiro. 2020. "The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing" Sustainability 12, no. 16: 6682. https://doi.org/10.3390/su12166682

Teixeira, N., Pires, M. C., Ferreira, P., P. Carvalho, G., Santos, R., M. Rodrigues, F., Dias, J., Martins, J. C., & Caeiro, J. J. (2020). The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing. Sustainability, 12(16), 6682. https://doi.org/10.3390/su12166682