A H Kiranmayee

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
Ghee is one of the most important and valuable fat rich dairy products for human nutrition. Traditionally the characterization and authentication of ghee is performed by chemical methods, which are time consuming, laborious and costly. In the recent times, infrared (IR) spectroscopy has become very much popular technique for analysis of dairy products. In(More)
  • 1