1. Anonymous. 1961. Food and Agriculture Department of Agr. Marketing and Inspection. A note for the guidance of parties wishing to grade ghee under AGMARK.
2. Annual Report on Public Law 480 Project UR-A7-(60)-150, 1971. Isolation and characterization of the desirable flavour components of milk fat (ghee) to obtain basic information needed for the preparation of improved milk fat products. National Dairy Research Institute, Karnal, India.
3. Annual Report on Indian Council of Agricultural Research Project 1971. To evolve methods for detecting adulteration of ghee with animal body fats. National Dairy Research Institute, Karnal, India.
4. Basu, K. P., T. M. Paul, N. B. Shroff, and M. A. Rahman. 1962. Composition of milk and ghee. ICAR Report Series 8, New Delhi, India.
5. Dastur, N. N. 1955. Standards for ghee, Indian Dairyman, 1:267.