Oxidative stability of Iranian ghee (butter oil) and soybean oil: A comparative study.
Document Type
Abstract
Publication Date
2017
Advisor
S. Martinez-Monteagudo
Journal
Journal of Dairy Science
Volume
100
Issue
Suppl. 2
Pages
250
Language
en
Recommended Citation
Enteshari, M.; Nayebzadeh, K.; and Martinez-Monteagudo, S., "Oxidative stability of Iranian ghee (butter oil) and soybean oil: A comparative study." (2017). Dairy Science Publication Database. 1858.
https://openprairie.sdstate.edu/dairy_pubdb/1858
COinS
Divisions
Research