Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco-style cheese with equal composition

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dc.contributor.authorVyhmeister, S.
dc.contributor.authorGeldsetzer Mendoza, Carolina Luisa
dc.contributor.authorMedel-Maraboli, M.
dc.contributor.authorFellenberg Plaza, María Angélica
dc.contributor.authorVargas Bello, Einar
dc.contributor.authorIbanez, R.A.
dc.date.accessioned2020-11-25T17:31:33Z
dc.date.available2020-11-25T17:31:33Z
dc.date.issued2019
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.lwt.2019.05.124
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.05.124
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/48591
dc.language.isoen
dc.pagina.final8
dc.pagina.inicio1
dc.revistaLWT - Food Science and Technologyes_ES
dc.rightsacceso restringido
dc.titleInfluence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco-style cheese with equal compositiones_ES
dc.typeartículo
dc.volumenVol. 112
sipa.codpersvinculados1051008
sipa.codpersvinculados82042
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