Authentication of retail cheeses based on fatty acid composition and multivariate data analysis

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dc.contributor.authorVargas Bello, Einar
dc.contributor.authorGomez-Cortes, Pilar
dc.contributor.authorGeldsetzer Mendoza, Carolina Luisa
dc.contributor.authorSol Morales, Maria
dc.contributor.authorToro-Mujica, Paula
dc.contributor.authorAngelica Fellenberg, Maria
dc.contributor.authorIbanez, Rodrigo A.
dc.date.accessioned2020-01-20T19:41:14Z
dc.date.available2020-01-20T19:41:14Z
dc.date.issued2018
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.idairyj.2018.06.011
dc.identifier.issn0958-6946
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2018.06.011
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/27767
dc.language.isoen
dc.pagina.final284
dc.pagina.inicio280
dc.revistaInternational Dairy Journales_ES
dc.rightsacceso restringido
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.subject.otherQueso -Chilees_ES
dc.subject.otherQueso - Análisises_ES
dc.subject.otherÁcidos grasos en la nutrición humanaes_ES
dc.titleAuthentication of retail cheeses based on fatty acid composition and multivariate data analysises_ES
dc.typeartículo
dc.volumenVol. 85
sipa.codpersvinculados1051008
sipa.codpersvinculados10601
sipa.codpersvinculados82042
sipa.codpersvinculados1044557
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