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Short communication: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils
Vargas-Bello-Pérez, E., Fehrmann-Cartes, K., Íñiguez-González, G., Toro-Mujica, P., Garnsworthy, P.C.Volume:
98
Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2014-8831
Date:
January, 2015
File:
PDF, 144 KB
english, 2015