Ghee: Chemistry, Technology, and Health Aspects (Bog, Paperback / softback, Engelsk)
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Ghee: Chemistry, Technology, and Health Aspects

(Bog, Paperback / softback, Engelsk)
Forlag: Taylor & Francis Ltd

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Beskrivelse

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.

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Alle detaljer

Forlag Taylor & Francis Ltd
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgivelsesdato 26-06-2025
Første udgivelsesår 2025
Illustrationer 64 Tables, black and white; 23 Line drawings, color; 9 Line drawings, black and white; 18 Halftones, color; 41 Illustrations, color; 9 Illustrations, black and white
Fagredaktør Mohamed Fawzy Ramadan
Originalsprog United Kingdom
Sideantal 360
Indbinding Paperback / softback
Forlag Taylor & Francis Ltd
Sideoplysninger 360 pages, 64 Tables, black and white; 23 Line drawings, color; 9 Line drawings, black and white; 18
Mål 234 x 156
ISBN-13 / EAN-13 9781032133102