Detection of adulteration of butter fat (ghee) by the random rearrangement reaction and thin-layer chromatography.
D002079:Butter / Q000032:analysis*; D002623:Chemistry Techniques, Analytical; D002855:Chromatography, Thin Layer; D005223:Fats / Q000302:isolation & purification; D005227:Fatty Acids / Q000302:isolation & purification; D005503:Food Additives / Q000032:analysis*; D005504:Food Analysis; D005506:Food Contamination; D005989:Glycerides / Q000302:isolation & purification; D008722:Methods
D005223:Fats; D005227:Fatty Acids; D005503:Food Additives; D005989:Glycerides; D002079:Butter