Influence of fish oil alone or in combination with hydrogenated palm oil on sensory characteristics and fatty acid composition of bovine cheese

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dc.contributor.authorVargas Bello, Einar
dc.contributor.authorÍñiguez-González, Gonzalo
dc.contributor.authorFehrmann-Cartes, Karen
dc.contributor.authorToro Mujica, Paula
dc.contributor.authorGarnsworthy, Philip C.
dc.date.accessioned2020-08-29T02:53:18Z
dc.date.available2020-08-29T02:53:18Z
dc.date.issued2015
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.anifeedsci.2015.04.013
dc.identifier.eissn1873-2216
dc.identifier.issn0377-8401
dc.identifier.urihttps://doi.org/10.1016/j.anifeedsci.2015.04.013
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/40762
dc.language.isoen
dc.pagina.final68
dc.pagina.inicio60
dc.revistaAnimal Feed Science and Technologyes_ES
dc.rightsacceso restringido
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.subject.otherBovinoes_ES
dc.subject.otherAlimentación animales_ES
dc.subject.otherAceite de pescado como alimento para animaleses_ES
dc.titleInfluence of fish oil alone or in combination with hydrogenated palm oil on sensory characteristics and fatty acid composition of bovine cheesees_ES
dc.typeartículo
dc.volumenVol. 205
sipa.codpersvinculados10601
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