Comparison of different methods of monitoring the secondary stage of oxidation of ghee
Author:
Affiliation:
1. Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University; Anand Gujarat India
2. Department of Agricultural Statistics; College of Agriculture Information Technology; AAU; Anand Gujarat India
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference27 articles.
1. Effect of heating treatments, processing methods and refrigerated storage of milk and some dairy products on lipids oxidation;Al-Rowaily;Pakistan Journal of Nutrition,2008
2. A comparative study on the determination of oxidative rancidity in ghee by different methods;Ashok;Asian Journal of Dairy Research,1985
3. Bhatted S Singh G 2002 A national seminar on Role of pure ghee in health and nutrition- exploding myths
4. A review of analytical methods measuring lipid oxidation status in foods: a challenging task;Blanca;European Food Research and Technology,2013
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