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Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits

(2014) FOOD CONTROL. 42. p.188-201
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RED DEER, Equidae, GOATS MILK, SHEEP MILK, DONKEYS MILK, WHEY PROTEINS, CAMEL MILK, MARES MILK, COWS MILK, CERVUS-ELAPHUS-HISPANICUS, HIGH-TEMPERATURE PASTEURIZATION, Heat treatment, Nutrition, Composition, Raw milk, Ruminant

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Citation

Please use this url to cite or link to this publication:

Chicago
Claeys, Wendie, Claire Verraes, Sabine Cardoen, Jan De Block, André Huyghebaert, Katleen Raes, Koen Dewettinck, and Lieve Herman. 2014. “Consumption of Raw or Heated Milk from Different Species: An Evaluation of the Nutritional and Potential Health Benefits.” Food Control 42: 188–201.
APA
Claeys, Wendie, Verraes, C., Cardoen, S., De Block, J., Huyghebaert, A., Raes, K., Dewettinck, K., et al. (2014). Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits. FOOD CONTROL, 42, 188–201.
Vancouver
1.
Claeys W, Verraes C, Cardoen S, De Block J, Huyghebaert A, Raes K, et al. Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits. FOOD CONTROL. 2014;42:188–201.
MLA
Claeys, Wendie, Claire Verraes, Sabine Cardoen, et al. “Consumption of Raw or Heated Milk from Different Species: An Evaluation of the Nutritional and Potential Health Benefits.” FOOD CONTROL 42 (2014): 188–201. Print.
@article{4425154,
  author       = {Claeys, Wendie and Verraes, Claire and Cardoen, Sabine and De Block, Jan and Huyghebaert, Andr{\'e} and Raes, Katleen and Dewettinck, Koen and Herman, Lieve},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  language     = {eng},
  pages        = {188--201},
  title        = {Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2014.01.045},
  volume       = {42},
  year         = {2014},
}

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