NUTRITIONAL ASPECTS OF READY-TO-EAT AND HOMEMADE FOOD PRODUCTS WITH EMPHASIS ON FATTY ACID PROFILING OF READY-TO-EAT FOOD USING GC-FID TECHNIQUE- A COMPARATIVE STUDY. (2022). Journal of Pharmaceutical Negative Results, 2825-2846. https://pnrjournal.com/index.php/home/article/view/4394