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	1.	Comparison of five analytical methods for the determination of peroxide value in oxidized ghee. [electronic resource] by Mehta, Bhavbhuti M Darji, V B Aparnathi, K D Producer: 20160104 In: Food chemistry vol. 185 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy. [electronic resource] by Antony, Bency Mehta, Bhavbhuti M Sharma, Saurabh Ratnam, K Aparnathi, K D Publication details: Journal of food science and technology Sep 2018 In: Journal of food science and technology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Comparison of Surti goat milk with cow and buffalo milk for physicochemical characteristics, selected processing-related parameters and activity of selected enzymes. [electronic resource] by Prajapati, Darshna B Kapadiya, Dharti B Jain, Amit Kumar Mehta, Bhavbhuti M Darji, Vijaykumar B Aparnathi, Kishorkumar D Publication details: Veterinary world May 2017 In: Veterinary world vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content. [electronic resource] by Kapadiya, Dhartiben B Prajapati, Darshna B Jain, Amit Kumar Mehta, Bhavbhuti M Darji, Vijaykumar B Aparnathi, Kishorkumar D Producer: 20160818 In: Veterinary world vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)