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Open AccessEditorial

“Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue

Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Foods 2019, 8(10), 512; https://doi.org/10.3390/foods8100512
Received: 8 October 2019 / Accepted: 17 October 2019 / Published: 18 October 2019
The objective of the present editorial to critical synopsize articles that make up the Special Issue “Cheese: Technology, Compositional, Physical and Biofunctional Properties.” The published research papers are multidisciplinary studies which refer to some of the most important sub-topics of Cheese Science and Technology. They present the results of experimental studies and analyses that can be further exploited by academia and cheese producers. View Full-Text
Keywords: cheese; special issue cheese; special issue
MDPI and ACS Style

Moatsou, G. “Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue. Foods 2019, 8, 512. https://doi.org/10.3390/foods8100512

AMA Style

Moatsou G. “Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue. Foods. 2019; 8(10):512. https://doi.org/10.3390/foods8100512

Chicago/Turabian Style

Moatsou, Golfo. 2019. "“Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue" Foods 8, no. 10: 512. https://doi.org/10.3390/foods8100512

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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