Effect of forage brassicas in dairy cow diets on the fatty acid profile and sensory characteristics of Chanco and Ricotta cheeses

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dc.contributor.authorSeguel, G
dc.contributor.authorKeim, JP
dc.contributor.authorVargas Bello, Einar
dc.contributor.authorGeldsetzer Mendoza, Carolina Luisa
dc.contributor.authorIbanez, Rodrigo A.
dc.contributor.authorAlvarado-Gilis, C
dc.date.accessioned2020-05-19T20:42:59Z
dc.date.available2020-05-19T20:42:59Z
dc.date.issued2020
dc.format.extent241 páginas
dc.fuente.origenConveris
dc.identifier.doi10.3168/jds.2019-17167
dc.identifier.issn0022-0302
dc.identifier.urihttps://doi.org/10.3168/jds.2019-17167
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/29024
dc.issue.numeroNo. 1
dc.language.isoen
dc.pagina.final228
dc.pagina.inicio14
dc.revistaJournal of Dairy Sciencees_ES
dc.rightsacceso abierto
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.subject.otherVacas lecherases_ES
dc.subject.otherQueso - Análisises_ES
dc.subject.otherÁcidos grasoses_ES
dc.titleEffect of forage brassicas in dairy cow diets on the fatty acid profile and sensory characteristics of Chanco and Ricotta cheeseses_ES
dc.typeartículo
sipa.codpersvinculados1010256
sipa.codpersvinculados1051008
sipa.codpersvinculados1044557
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