Effect of intermittent frying on the physico-chemical constants of ghee and refined groundnut oil = Effet d'une friture intermittente sur les constantes physicochimiques du ghee et de l'huile d'arachide raffinéeRAI, T; NARAYANAN, K. M.Journal of food science and technology (Mysore). 1984, Vol 21, Num 6, pp 400-402, issn 0022-1155Article

Effet of processing conditions on the oxidation of cholesterol in GheeKUMAR, N; SINGHAL, O. P.Journal of the science of food and agriculture. 1992, Vol 58, Num 2, pp 267-273, issn 0022-5142Article

Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat) = Effet de la maturation de la crème avec Streptococcus lactis subsp. diacetilactis sur la flaveur du ghee (huile de beurre clarifiée)YADAV, J. S; SRINIVASAN, R. A.Journal of dairy research. 1985, Vol 52, Num 4, pp 547-553, issn 0022-0299Article

Chlorinated pesticide residues in Desi ghee = Résidus de pesticides chlorés dans le ghee «Desi»LATA, S; SIDDIQUI, M. K. J; SETH, T. D et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 2, pp 94-95, issn 0022-1155Article

Chemical composition and nutritive value of ghee residue for chickens = Composition chimique et valeur nutritive, chez les poulets, des résidus de gheeARUMUGAM, M; VEDHANAYAGAM, K; DORAISAMY, K. A et al.Animal feed science and technology. 1989, Vol 26, Num 1-2, pp 119-128, issn 0377-8401Article

Physical and chemical characteristics of camel milkfat and its fractions = Caractéristiques physiques et chimiques de la matière grasse du lait de chamelle et de ses fractionsABU-LEHIA, I. H.Food chemistry. 1989, Vol 34, Num 4, pp 261-271, issn 0308-8146Article

A common practice of traditional medication with oil and/or ghee, as folk medicine in children of Southern Saudi ArabiaGUPTA, M; CHOWDHURY, M. S. A.Saudi medical journal. 1992, Vol 13, Num 2, pp 106-108, issn 0379-5284Article

Application of garcinol as a colourant for butter and ghee and method of its estimation = Utilisation du garcinol comme colorant du beurre et du ghee et proposition d'une méthode pour son dosageKRISHNAMURTHY, N; SAMPATHU, S. R.Journal of food science and technology (Mysore). 1987, Vol 24, Num 6, pp 312-313, issn 0022-1155Article

CARBONYL MAKE-UP OF FAT ISOLATED AT VARIOUS STAGES DURING THE PREPARATION OF GHEE.GABA KL; JAIN MK.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 10; PP. 607-608; ABS. ALLEM.; BIBL. 8 REF.Article

Effect of blending goat and buffalo milk on shelf-life of ghee = Effet du mélange de lait de chèvre et de bufflonne sur la durée de conservation du gheeARORA, K. L; SINGH, S.Journal of food science and technology (Mysore). 1987, Vol 24, Num 3, pp 126-131, issn 0022-1155Article

Palm oil products in cooking fats = Dérivés de l'huile de palme dans les graisses de cuissonKHEIRI, M. S. A.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 2, pp 410-416, issn 0003-021XArticle

COMPOSITION OF GHEE-RESIDUE.SANTHA IM; NARAYANAN KM.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 1; PP. 24-27; BIBL. 13 REF.Article

GHEE: A RESUME OF RECENT RESEARCHESSHARMA RS.1981; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1981; VOL. 18; NO 2; PP. 70-77; BIBL. 90 REF.Article

ROLE OF SEED PHOSPHATIDES AS ANTIOXIDANTS FOR GHEE (BUTTER FAT)BHATIA IS; KAUR N; SUKHIJA PS et al.1978; J. SCI. FOOD AGRIC.; GBR; DA. 1978; VOL. 29; NO 9; PP. 747-752; BIBL. 17 REF.Article

Composition and storage stability of commercial anhydrous milk fat and hydrogenated oils = Composition et stabilité au stockage de la matière grasse anhydre du lait commercialisée et des huiles hydrogénéesISKANDER, M. H; BAYOUMI, S. E; SHALABI, S. I et al.Journal of Food Technology. 1985, Vol 20, Num 1, pp 83-88, issn 0022-1163Article

VARIATIONS IN LACTONE PROFILES OF GHEE PREPARED FROM MILKS OF DIFFERENT SPECIESWADHWA B; BINDAL MP; JAIN MK et al.1980; MILCHWISSENSCHAFT; DEU; DA. 1980; VOL. 35; NO 6; PP. 355; ABS. GER; BIBL. 1 REF.Article

ROLE OF PHENOLICS AND PHOSPHOLIPIDS AS ANTIOXIDANTS FOR GHEEGUPTA S; SUKHIJA PS; BHATIA IS et al.1979; MILCHWISSENSCHAFT; DEU; DA. 1979; VOL. 34; NO 4; PP. 205-206; ABS. GER; BIBL. 8 REF.Article

INSTANTANEOUS DETERMINATION OF MOISTURE CONTENT IN GHEERAO KAZA N; ANEJA VP.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 2; PP. 50-52; BIBL. 7 REF.Article

Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometryWADODKAR, Uday R; PUNJRATH, Jagjit S; SHAH, Amrish C et al.Journal of dairy research. 2002, Vol 69, Num 1, pp 163-171, issn 0022-0299Article

Detection of polychlorinated biphenyls in fatsAPPAIAH, K. M; SREENIVASA, M. A.Journal of food science and technology (Mysore). 1997, Vol 34, Num 1, pp 61-62, issn 0022-1155Article

Association of trans fatty acids (vegetable ghee) and clarified butter (Indian ghee) intake with higher risk of coronary artery disease in rural and urban populations with low fat consumptionSINGH, R. B; NIAZ, M. A; GHOSH, S et al.International journal of cardiology. 1996, Vol 56, Num 3, pp 289-298, issn 0167-5273Article

Effect of ghee (butter oil) residue and additives on physical and sensory characteristics of cookiesUSHA BAJWA; KAUR, A.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 5-6, pp 151-155, issn 0366-7154Article

Effect of mango (Mangifera indica L.) seed kernels pre-extract o the oxidative stability of gheePARMAR, S. S; SHARMA, R. S.Food chemistry. 1990, Vol 35, Num 2, pp 99-107, issn 0308-8146Article

ANTIOXIDANT PROPERTIES OF GHEE RESIDUE AS AFFECTED BY TEMPERATURE OF CLARIFICATION AND METHOD OF PREPARATION OF GHEE.SANTHA IM; NARAYANAN KM.1978; INDIAN J. ANIMAL SCI.; IND; DA. 1978; VOL. 48; NO 4; PP. 266-271; BIBL. 6 REF.Article

Antioxygenic activity of turmeric (Curcuma longa) in sunflower oil and gheeSEMWAL, A. D; SHARMA, G. K; ARYA, S. S et al.Journal of food science and technology (Mysore). 1997, Vol 34, Num 1, pp 67-69, issn 0022-1155Article