Dr. Bhavbhuti M. MehtaMr. Vaghela Keyursinh Dipsinh2019-05-302019-05-302017http://krishikosh.egranth.ac.in/handle/1/5810105836Ghee 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-USnullThesis