Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/12615
DC FieldValueLanguage
dc.contributor.authorPapademas, Photis-
dc.contributor.authorBintsis, Thomas-
dc.date.accessioned2018-08-07T09:15:09Z-
dc.date.available2018-08-07T09:15:09Z-
dc.date.issued2017-10-27-
dc.identifier.citationGlobal cheesemaking technology : cheese quality and characteristics, 2017, Pages xxixen_US
dc.identifier.isbn9781119046165-
dc.identifier.urihttp://ktisis.cut.ac.cy/handle/10488/12615-
dc.formatpdfen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rights© John Wiley & Sons, Ltden_US
dc.subjectCheesemakingen_US
dc.subjectCheese qualityen_US
dc.subjectMicrobial ecologyen_US
dc.titlePrefaceen_US
dc.typeBook Chapteren_US
dc.doihttps://doi.org/10.1002/9781119046165.fmatteren_US
dc.collaborationCyprus University of Technologyen_US
dc.collaboration11 Parmenionosen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
cut.common.academicyear2017-2018en_US
item.grantfulltextnone-
item.fulltextNo Fulltext-
item.languageiso639-1other-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
Appears in Collections:Κεφάλαια βιβλίων/Book chapters
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