A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition-Reference-Cited by-同舟云学术

A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition

Published:2021-02-17 Issue:2 Volume:74 Page:352-358
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Pathania Parul¹,Sharma Vivek¹^ORCID,Rao Priyanka Singh¹,Arora Sumit¹^ORCID,Panjagari Narender Raju²

Affiliation:

1. Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana132001India

2. Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana132001India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12768

Reference16 articles.

1. Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles

2. Anon(2019)India's demand for dairy products increasing. Dairy Global. [Internet document] URLhttps://www.dairyglobal.net/Market‐trends/Articles/2019/10/Indias‐demand‐for‐dairy‐products‐increasing‐479014E/. Accessed 22/11/2020.

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

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