BECTOR, B. S.; NARAYANAN, K. M. Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 12, n. 6, p. 178–180, 1975. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/11533. Acesso em: 8 nov. 2024.