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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-P�rez, E.; Fehrmann-Cartes, K.; ��iguez-Gonz�lez, G.; Toro-Mujica, P.; Garnsworthy, Phil

Authors

E. Vargas-Bello-P�rez

K. Fehrmann-Cartes

G. ��iguez-Gonz�lez

P. Toro-Mujica

Phil Garnsworthy



Citation

Vargas-Bello-Pérez, E., Fehrmann-Cartes, K., Íñiguez-González, G., Toro-Mujica, P., & Garnsworthy, P. (2015). Short communication: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils. Journal of Dairy Science, 98(1), 111-117. https://doi.org/10.3168/jds.2014-8831

Journal Article Type Article
Acceptance Date Oct 9, 2014
Online Publication Date Nov 13, 2014
Publication Date Jan 1, 2015
Deposit Date Sep 14, 2017
Print ISSN 0022-0302
Electronic ISSN 1525-3198
Publisher American Dairy Science Association
Peer Reviewed Peer Reviewed
Volume 98
Issue 1
Pages 111-117
DOI https://doi.org/10.3168/jds.2014-8831
Public URL https://nottingham-repository.worktribe.com/output/1115675
Publisher URL https://www.sciencedirect.com/science/article/pii/S0022030214007905?via%3Dihub
PMID 25465558


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