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Please use this identifier to cite or link to this item: https://accedacris.ulpgc.es/handle/10553/49510
DC FieldValueLanguage
dc.contributor.authorSanjuán, E.
dc.contributor.authorMillán, R.
dc.contributor.authorGómez, R.
dc.contributor.authorFernández-SaIguero, J.
dc.date.accessioned2018-11-24T08:14:33Z-
dc.date.available2018-11-24T08:14:33Z-
dc.date.issued1995
dc.identifier.issn0017-3495
dc.identifier.urihttps://accedacris.ulpgc.es/handle/10553/49510-
dc.description.abstractTotal fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days or ripening, using gas-liquid chromatography. Data of crude fat and of 24 relationships between fatty acids, have been calculated.No statistically significant differences were found for effect of rennet type or ripening time on esterified fatty acids composition of the cheese.
dc.publisher0017-3495
dc.relation.ispartofGrasas y Aceites
dc.sourceGrasas y Aceites[ISSN 0017-3495],v. 46, p. 304-307
dc.titleComparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.3989/gya.1995.v46.i4-5.943
dc.identifier.scopus21844526720
dc.identifier.isiA1995TN75700015
dc.contributor.authorscopusid6603550348
dc.contributor.authorscopusid7004297847
dc.contributor.authorscopusid56780503000
dc.contributor.authorscopusid57203210256
dc.description.lastpage307
dc.description.firstpage304
dc.relation.volume46
dc.type2Artículoes
dc.contributor.daisngid2073333
dc.contributor.daisngid28847211
dc.contributor.daisngid11049797
dc.contributor.daisngid23955855
dc.contributor.wosstandardWOS:Sanjuan, E
dc.contributor.wosstandardWOS:Millan, R
dc.contributor.wosstandardWOS:Gomez, R
dc.contributor.wosstandardWOS:FernandezSalguero, J
dc.date.coverdateEnero 1995
dc.identifier.ulpgcSíes
dc.description.scieSCIE
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.orcid0000-0002-4789-8124-
crisitem.author.orcid0000-0003-0822-4861-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.fullNameSanjuán Velázquez, Esther-
crisitem.author.fullNameMillán Larriva,Rafael-
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