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Efficacy of selected fat constant analysis to ascertain the purity of ghee during storage

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Due to high market demand and comparatively poor supply of ghee; tends it to adulterate with cheaper oils and fats. Palm oil is one of the common adulterant widely reported in ghee. Fat constants analysis specially Richert Meissl value (R.M) value and Butyro-Refractometer (BR)reading regularly use to detect palm oil in ghee. |

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