EFFECT OF TWO VARIETIES OF TOMATO SKIN ADDITION ON OXIDATIVE STABILITY OF GHEE: A COMPARATIVE STUDY. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 3, p. 24–27, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/164. Acesso em: 17 jul. 2026.