Study of Fourier transform near infrared (FT-NIR) spectra of ghee (anhydrous milk fat)-Reference-Cited by-同舟云学术

Study of Fourier transform near infrared (FT-NIR) spectra of ghee (anhydrous milk fat)

Author:

Antony Bency¹,Sharma Saurabh²,Mehta Bhavbhuti M³^ORCID,Ratnam Kondappan¹,Aparnathi Kishorkumar D³

Affiliation:

1. Kaira District Co-operative Milk Producers' Union (Amul Dairy); Gujarat India

2. Near Arbuda Gas Agency; Gandhinagar, Aburoad-307026 Rajasthan India

3. Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University; Anand Gujarat India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

Reference40 articles.

1. The use of FT-IR spectroscopy in the identification of vegetable oils adulteration;Alexa;Journal of Food, Agriculture and Environment,2009

2. Adulterations in some edible oils and fats and their detection methods;Azadmard-Damirchi;Journal of Food Quality and Hazards Control,2015

5. Bhatted S Singh G 2002 A national seminar on “Role of pure ghee in health and nutrition- exploding myths 19 22

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