Încărcări by kamal gandhi

Sheep Milk

Solvent fractionation technique paired with apparent solidification time (AST) test as a method to detect palm olein and sheep body fat in ghee (clarified milk fat)

Detection of adulteration in ghee using season variation in iodine value studied before and after the application of dry fractionation technique

IFI 36(4)_Jul-Aug-2017 - Tech1 draft.pdf

IFI 36(4)_Jul-Aug-2017 - Tech1 draft.pdf

IFI 36(4)_Jul-Aug-2017 - Tech1 Draft

Potential of Herbal Nutraceuticals in Ghee a Review

Potential of Herbal Nutraceuticals in Ghee a Review

NALDI-TOF MS

Effect of operational parameters on determination of oxidative stability measured by rancimat method

int j food prop.pdf

Iodine value integrated with solvent fractionation technique as a tool for detecting palm olein and sheep body fat adulteration in ghee (clarified milk fat)

MALDI-TOF MS

A study on the physico-chemical changes occurring in the milk fat during preparation of Paneer

Paneer.pdf

Detection of adulteration of ghee (clarified milk fat) with palmolein and sheep body fat using Reichert-Meissl (RM) value coupled with solvent fractionation technique

Formalin as preservative.pdf

Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee

X-Ray Crystallography and Its Applications in Dairy Science

Modified milk fat and its application’s in food products

Solvent fractionation technique paired with complete liquefaction time (CLT) test to detect bland of palm olein and sheep body fat in ghee

Effect of individual vacuum and modified atmosphere packaging on shelf life of guava