Bector, B. S. and Narayanan, K. M. (1976) “Chemical and Nutritive Changes in Ghee during Thermal Oxidation”, The Indian Journal of Nutrition and Dietetics, 13(9), pp. 296–302. Available at: https://www.informaticsjournals.com/index.php/ijnd/article/view/11648 (Accessed: 30 April 2024).