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.

מידע ביבליוגרפי

הוצא לאור ב:	Research'eu results magazine December-January, 58 (2016-2017).
פורמט:	Article
שפה:	English