1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Κεφάλαια βιβλίων/Book chapters
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/14830
DC FieldValueLanguage
dc.contributor.authorPapademas, Photis-
dc.contributor.authorBintsis, Thomas-
dc.date.accessioned2019-08-06T08:53:38Z-
dc.date.available2019-08-06T08:53:38Z-
dc.date.issued2017-09-15-
dc.identifier.citationGlobal Cheesemaking Technology: Cheese Quality and Characteristics, 2017, pp. xxixen_US
dc.identifier.isbn978-111904615-8-
dc.formatpdfen_US
dc.language.isoenen_US
dc.rights© Wileyen_US
dc.titlePreface : Global Cheesemaking Technology: Cheese Quality and Characteristicsen_US
dc.typeBook Chapteren_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1002/9781119046165.fmatteren_US
dc.identifier.scopus2-s2.0-85058604057-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85058604057-
cut.common.academicyear2017-2018en_US
dc.identifier.spagexxixen_US
item.fulltextNo Fulltext-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_3248-
item.openairetypebookPart-
item.languageiso639-1en-
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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