Ghee: Chemistry, Technology, and Health Aspects - - Books - Taylor & Francis Ltd - 9781032133102 - June 26, 2025
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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released June 26, 2025
ISBN13 9781032133102
Publishers Taylor & Francis Ltd
Pages 360
Dimensions 150 × 220 × 10 mm   ·   700 g
Language English  
Editor Ramadan, Mohamed Fawzy

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