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Bector, B. S.
- Chemical and Nutritive Changes in Ghee during Thermal Oxidation
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1 National Dairy Research Institute, Karnal, Haryana, IN
1 National Dairy Research Institute, Karnal, Haryana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 13, No 9 (1976), Pagination: 296-302Abstract
The various substances that form during heating of fats are volatile chain - scission products, nonvolatile oxidized derivatives and polymeric or cyclic compounds. Such compounds which formed in a fat during heating depend upon the kind of fat and the way it is heated. It is reported.- Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation
Abstract Views :237 |
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Authors
Affiliations
1 National Dairy Research Institute, Karnal, Haryana, IN
1 National Dairy Research Institute, Karnal, Haryana, IN