
Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits
- Author
- Wendie Claeys, Claire Verraes, Sabine Cardoen, Jan De Block, André Huyghebaert (UGent) , Katleen Raes (UGent) , Koen Dewettinck (UGent) and Lieve Herman
- Organization
- 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
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-4425154
- 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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