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Ghee: Chemistry, Technology, and Health Aspects
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Ghee: Chemistry, Technology, and Health Aspects
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes. This book covers specific topics with a focus on ghee chemistry and physicochemical properties, ghee processing and applications, as well as ghee biosafety and health effects.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2025. gada 26. jūnijs |
| ISBN13 | 9781032133102 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 360 |
| Izmēri | 150 × 220 × 10 mm · 700 g |
| Valoda | Angļu |
| Redaktors | Ramadan, Mohamed Fawzy |
