Cheese: Preparation, Quality, Microbiology and Sensory Properties

Invitation to Submit in the Special Issue “Cheese: Preparation, Quality, Microbiology and Sensory Properties“, in Foods.

Editor:

• Rita S. Inácio (MED&CHANGE – University of Évora / IPBeja)
• Ana Maria Gomes (CBQF – Universidade Católica Portuguesa / IPBeja)
• Antónia Macedo (MED&CHANGE – University of Évora)

Submission deadline: 
September, 10 – 2026