Cite
HARVARD Citation
Patel, S. et al. (n.d.). Antioxidant potential of herbs and spices during deep frying of ghee. International journal of dairy technology. pp. 365-372. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Patel, S. et al. (n.d.). Antioxidant potential of herbs and spices during deep frying of ghee. International journal of dairy technology. pp. 365-372. [Online].