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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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Keywords
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

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MLA
Claeys, Wendie, et al. “Consumption of Raw or Heated Milk from Different Species: An Evaluation of the Nutritional and Potential Health Benefits.” FOOD CONTROL, vol. 42, 2014, pp. 188–201, doi:10.1016/j.foodcont.2014.01.045.
APA
Claeys, W., Verraes, C., Cardoen, S., De Block, J., Huyghebaert, A., Raes, K., … Herman, L. (2014). Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits. FOOD CONTROL, 42, 188–201. https://doi.org/10.1016/j.foodcont.2014.01.045
Chicago author-date
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. https://doi.org/10.1016/j.foodcont.2014.01.045.
Chicago author-date (all authors)
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. doi:10.1016/j.foodcont.2014.01.045.
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.
IEEE
[1]
W. Claeys et al., “Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits,” FOOD CONTROL, vol. 42, pp. 188–201, 2014.
@article{4425154,
  author       = {{Claeys, Wendie and Verraes, Claire and Cardoen, Sabine and De Block, Jan and Huyghebaert, André and Raes, Katleen and Dewettinck, Koen and Herman, Lieve}},
  issn         = {{0956-7135}},
  journal      = {{FOOD CONTROL}},
  keywords     = {{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}},
  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://doi.org/10.1016/j.foodcont.2014.01.045}},
  volume       = {{42}},
  year         = {{2014}},
}

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