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

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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Influence of fish oil alone or in combination with hydrogenated palm oil on sensory characteristics and fatty acid composition of bovine cheese.pdf(243.52 KB)

Date

2015

Authors

Vargas Bello, Einar

Íñiguez-González, Gonzalo

Fehrmann-Cartes, Karen

Toro Mujica, Paula

Garnsworthy, Philip C.

URI

https://doi.org/10.1016/j.anifeedsci.2015.04.013
https://repositorio.uc.cl/handle/11534/40762

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