In this article we will discuss about:- 1. Introduction to Ghee 2. Definition of Ghee 3. Statistics of Production and Consumption 4. Physico-Chemical Constants 5. Food and Nutritive Value 6. Market Quality 7. Keeping Quality 8. Renovation 9. Neutralizing High-Acid Ghee 10. Marketing 11. Problems of Adulteration 12. Grading-Agmarking 13. Judging and Grading 14. Uses. […]
Ghee: Composition, Nutritive Value, Marketing, Grading and Uses
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