Fresh air for cheese.
An EU team has helped to improve cheese ripening through sequential ventilation technology. The new systems lower energy consumption while improving yields and quality; the developments can be applied to small or traditional businesses.
| Julkaisussa: | Research'eu results magazine December-January, 58 (2016-2017). |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |