Some aspects of the ethanol stability of red deer milk (Cervus elaphus hispanicus): A comparison with other dairy species-Reference-Cited by-同舟云学术

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Some aspects of the ethanol stability of red deer milk (Cervus elaphus hispanicus): A comparison with other dairy species

Published:2018-11 Issue: Volume:86 Page:103-109
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

de la Vara Juan Angel,Berruga María Isabel^ORCID,Cappelli Jamil,Landete-Castillejos Tomás,Carmona Manuel,Gallego Laureano,Molina Ana

Funder

Spanish Ministry of Science

Innovation and Universities and the European Union Fund for Regional Development

Innovation and Universities for the Ramón y Cajal Fellowships

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference66 articles.

1. The composition and yield of milk from captive red deer (Cervus elaphus L.);Arman;Journal of Reproduction and Fertility,1974

2. Potential in cheese from deer's milk;Ashton,2013

3. Sheep milk: Physicochemical characteristics and relevance for functional food development;Balthazar;Comprehensive Reviews in Food Science and Food Safety,2017

4. Membrane fractionation of milk: State of the art and challenges;Brans;Journal of Membrane Science,2004

5. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology;Ceballos;Journal of Food Composition and Analysis,2009

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2. Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties;Foods;2023-04-03

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4. Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk;Molecules;2023-02-21

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