Concept information
Preferred term
Ghee
Type
-
mesh:Descriptor
Definition
- The clarified portion of milk, cream, or butter obtained by the removal of the nonfat constituents. (from Dictionary of Food Ingredients, 4th ed., 2001)
Broader concept
Entry terms
- Anhydrous Butterfat
- Butter Oil
- Clarified Butter
Allowable Qualifier(s)
- adverse effects (Qualifier)
- analysis (Qualifier)
- classification (Qualifier)
- economics (Qualifier)
- history (Qualifier)
- microbiology (Qualifier)
- parasitology (Qualifier)
- poisoning (Qualifier)
- radiation effects (Qualifier)
- standards (Qualifier)
- statistics & numerical data (Qualifier)
- supply & distribution (Qualifier)
- toxicity (Qualifier)
- virology (Qualifier)
In other languages
-
French
-
Ghee
-
Ghi
-
Ghî
-
Huile de beurre
-
Matière grasse anhydre du beurre
URI
http://data.loterre.fr/ark:/67375/JVR-N0VB7JW7-4
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