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

By W. Claeys, Claire Verraes, S. Cardoen, J. Block, A. Huyghebaert, K. Raes, Koen Dewettinck, L. Herman. 2014

464 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science, Genetics

View Paper: https://www.semanticscholar.org/paper/7bc76c7b5b47001173a022db5ac4ee0b5ee48bb7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. G. Vlaemynck
2. S. Weyenberg
3. Claire Verraes
4. L. D. Zutter
5. L. Herman
6. M. Uyttendaele
7. G. Daube
8. M. Sindic

Citations in the corpus

• A review of the microbiological hazards of dairy products made from raw milk (2015, background): “The risks and benefits of the consumption of raw cowmilk were described in a review by Claeys et al. (2013) and the nutritional and health benefits of the consumption of raw milk from animal species other than cows were described in a review by Claeys et al. (2014).”