Evaluation of different methods to monitor primary stage of oxidation of heat clarified milk fat (ghee)-Reference-Cited by-同舟云学术

Evaluation of different methods to monitor primary stage of oxidation of heat clarified milk fat (ghee)

Published:2018-08 Issue:8 Volume:42 Page:e13688
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Mehta Bhavbhuti M.¹^ORCID,Kumar Jain Amit¹,Darji V. B.²,Aparnathi K. D.¹

Affiliation:

1. Dairy Chemistry Department; SMC College of Dairy Science, Anand Agricultural University; Anand India

2. Department of Agricultural Science; CAIT, AAU; Anand India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13688/fullpdf

Reference41 articles.

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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 Jointly organized by Indian Dairy Association Gujarat Chapter 19 22 Nadiad Anand and Gujarat Co-operative Milk Marketing Federation. Ltd., Anand and J S Ayurveda College

4. Comparison of different methods of monitoring the secondary stage of oxidation of ghee;Bhavbhuti;International Journal of Dairy Technology,2015a

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