DETECTION OF OXIDATIVE RANCIDITY IN GHEE AT AN EARLY STAGE
| dc.contributor.advisor | Dr. Bhavbhuti M. Mehta | |
| dc.contributor.author | Mr. Vaghela Keyursinh Dipsinh | |
| dc.date.accessioned | 2019-05-30T10:12:38Z | |
| dc.date.available | 2019-05-30T10:12:38Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Ghee is almost anhydrous milk fat, occupies prominent place in India. It has very excellent nutritive, medicinal and therapeutic properties. Oxidative rancidity is the major pathway by which ghee undergoes deterioration. Deterioration of ghee which affects not only the economic value of product but also spoils its appetizing flavor, making it unpalatable and produce toxic compounds. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810105836 | |
| dc.keywords | DETECTION OF OXIDATIVE RANCIDITY IN GHEE AT AN EARLY STAGE | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND | en_US |
| dc.sub | Dairy Chemistry | en_US |
| dc.subject | null | en_US |
| dc.theme | DETECTION OF OXIDATIVE RANCIDITY IN GHEE AT AN EARLY STAGE | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | DETECTION OF OXIDATIVE RANCIDITY IN GHEE AT AN EARLY STAGE | en_US |
| dc.type | Thesis | en_US |
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