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The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing

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dc.contributor.authorTeixeira, Nuno
dc.contributor.authorPires, Maria Clara Pereiraen_US
dc.contributor.authorFerreira, Paulo
dc.contributor.authorPacheco De Carvalho, Maria Da Graça
dc.contributor.authorSantos, Rute
dc.contributor.authorMondragão-Rodrigues, Francisco
dc.contributor.authorDias, João
dc.contributor.authorMartins, João
dc.contributor.authorCaeiro, José Jasnau
dc.date.accessioned2021-11-12T23:40:14Z
dc.date.available2021-11-12T23:40:14Z
dc.date.issued2020-08-18en_US
dc.date.updated2021-11-12T23:30:42Z
dc.description.versionN/A
dc.identifier.doi10.3390/su12166682en_US
dc.identifier.slugcv-prod-2185723
dc.identifier.urihttp://hdl.handle.net/10400.26/37994
dc.language.isoengpor
dc.titleThe Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturingen_US
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage6682
oaire.citation.issue16en_US
oaire.citation.startPage6682
oaire.citation.titleSustainabilityen_US
oaire.citation.volume12en_US
rcaap.cv.cienciaidB513-B46A-E5F3 | Paulo Jorge Silveira Ferreira
rcaap.rightsopenAccessen_US
rcaap.typearticleen_US
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