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.

• | Author: Mohamed Fawzy Ramadan
• | Publisher: CRC Press
• | Publication Date: Jun 27, 2025
• | Number of Pages: 00360 pages
• | Binding: Paperback or Softback
• | ISBN-10: 1032133104
• | ISBN-13: 9781032133102