Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture
Article first published online: 13 OCT 2006
International Journal of Dairy Technology
Volume 59, Issue 4, pages 242–249, November 2006
How to Cite
BRITO, C., URIBE, P., HAYDÉE MOLINA, L., MOLINA, I. and PINTO, M. (2006), Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture. International Journal of Dairy Technology, 59: 242–249. doi: 10.1111/j.1471-0307.2006.00281.x
- Issue published online: 13 OCT 2006
- Article first published online: 13 OCT 2006
Options for accessing this content:
- If you have access to this content through a society membership, please first log in to your society website.
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!