Park, Y.W. (1994) Basic Nutrient and Mineral Composition of Commercial Goat Milk Yogurt Produced in the US. Small Ruminant Research, 13, 63-70.
 Hekmat, S. and McMahon, D. (1997) Manufacture and Quality of Iron Fortified Yoghurt. Journal of Dairy Science, 80, 3114.
 Güler, Z., Sanal, H. and Park, Y.W. (2011) Non-essential Element Concentrations of Concentrated (Torba) Yoghurts Made from Different Types of Milk and Wheys. Food Additives and Contaminants, 4, 275-281.
 Baek, Y.J. and Lee, B.H. (2009) Probiotics and Prebiotics as Bioactive Components in Dairy Products. In: Park, Y.W., Ed., Bioactive Components in Milk and Dairy Products, Wiley-Blackwell, Ames, Iowa, 287-310.
 Park, Y.W. (1991) Relative Buffering Capacity of Goat Milk, Cow Milk, Soy-Based Infant Formulas, and Commercial Non-Prescription Antiacid Drugs. Journal of Dairy Science, 74, 3326.
 Park, Y.W. (2007) Rheological Characteristics of Goat Milk and Sheep Milk. Small Ruminant Research, 68, 73-87.
 Park, Y.W. and Guo, M.R. (2006) Goat Milk Products: Processing Technology, Types and Consumption Trends. In: Park, Y.W. and Haenlein, G.F.W., Eds., Handbook of Milk of Non-Bovine Mammals, Blackwell Publishers, Ames, Iowa and Oxford, 59-106.
 Park, Y.W. and Chukwu, H.I. (1988) Macro-Mineral Concentrations in Milk of Two Goat Breeds at Different Stages of Lactation. Small Ruminant Research, 1, 157-166.
 Park, Y.W. (1990) Nutrient Profiles of Commercial Goat Milk Cheeses Manufactured in the United States. Journal of Dairy Science, 73, 3059-3067.