“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
(This article belongs to the Special Issue Cheese: Technology, Compositional, Physical and Biofunctional Properties)
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.
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Keywords:
cheese; special issue
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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 StyleMoatsou, 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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