Short communication: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils

E. Vargas-Bello-Pérez, K. Fehrmann-Cartes, G. Íiguez-González, P. Toro-Mujica, P. C. Garnsworthy

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

38 Citas (Scopus)

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Food Science