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(en) A. Manickavasagan et J. N. Al-Sabahi, « Reduction of saturated fat in traditional foods by substitution of ghee with olive and sunflower oils – A case study with halwa », Journal of the Association of Arab Universities for Basic and Applied Sciences, vol. 15, , p. 61–67 (ISSN1815-3852, DOI10.1016/j.jaubas.2013.06.003, lire en ligne, consulté le )
(en) MarcS. Jacobson, « CHOLESTEROL OXIDES IN INDIAN GHEE: POSSIBLE CAUSE OF UNEXPLAINED HIGH RISK OF ATHEROSCLEROSIS IN INDIAN IMMIGRANT POPULATIONS », The Lancet, originally published as Volume 2, Issue 8560, vol. 330, no 8560, , p. 656–658 (ISSN0140-6736, DOI10.1016/S0140-6736(87)92443-3, lire en ligne, consulté le )
(en) Zein Mirghani, Tayseer Zein, Samuel Annoble et John Winter, « Analysis of Fatty Acids in Ghee and Olive Oil and Their Probable Causal Effect in Lipoid Pneumonia », Journal of Medical Biochemistry, vol. 30, no 2, , p. 141–147 (ISSN1452-8266 et 1452-8258, DOI10.2478/v10011-011-0007-5, lire en ligne, consulté le )
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