Asim Shabir
This study was conducted to evaluate the process line and quality of cooking oil and vanaspati ghee manufactured in Madni ghee mills (pvt) Ltd. in Pakistan. The commercially available brands were investigated for free fatty acid, peroxide value, smell, weight, color, rancidity, foreign matter,appearance and cold point. Analysis showed that free fatty acid, peroxide,smell, weight and rancidity value significantly same as standards set by Pakistan standard quality control authority (PSQCA). These results confirm the product development under the hygienic conditions and quality limits sets by Pakistan standard quality control authority.
English 
Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Telugu