Ghee: Chemistry, Technology, and Health Aspects - Mohamed Fawzy Ramadan - Books - Taylor & Francis Ltd - 9781032119137 - October 2, 2023
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Mohamed Fawzy Ramadan
Ghee: Chemistry, Technology, and Health Aspects

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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.

360 pages, 64 Tables, black and white; 23 Line drawings, color; 9 Line drawings, black and white; 18

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 2, 2023
ISBN13 9781032119137
Publishers Taylor & Francis Ltd
Pages 360
Dimensions 150 × 220 × 20 mm   ·   453 g
Language English  
Editor Ramadan, Mohamed Fawzy

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