Butter-fat (Ghee): Its Composition, nutritive value, digestibility, rancidity, adulteration, its detection and estimation
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TextPublication details: Benares: Department of Industrial ChemistryDescription: xix, 176pSubject(s):
Reference
| Item type | Current library | Collection | Call number | Materials specified | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
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Reference
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National Science Library | Reference | 637.2 (Browse shelf(Opens below)) | Not for loan | 192586 |
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| 636.4 M0 Pig production in the tropics | 637.-055.1(082.2) K9 Meat production from entire male animals | 637.1/.3 Flowering trees in India | 637.2 Butter-fat (Ghee): Its Composition, nutritive value, digestibility, rancidity, adulteration, its detection and estimation | 637.2/.3 J7 Report on the marketing of ghee and other milk products in Indian | 637.251 K2 Market quality of ghee | 637.3 J8 Advance in cheese technology |
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