Copper and iron in ghee and their influence on oxidative deterioration

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dc.contributor.authorUnnikrishnan, Ven_US
dc.contributor.authorRao, M Ben_US
dc.date.accessioned2014-04-18T09:08:28Z
dc.date.available2014-04-18T09:08:28Z
dc.date.issued1904
dc.identifier.citationJ Food Sci&Tech. 14(4), 1977. p.164-169en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/57751
dc.language.isoenen_US
dc.pages6en_US
dc.subject.agrotagsghee, copper, acidity, iron, livestock, organic acids, sampling, inorganic compounds, butter, economic systemsen_US
dc.titleCopper and iron in ghee and their influence on oxidative deteriorationen_US
dc.typeArticleen_US
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