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Full Description
This book has been composed with the intention of serving as a resource for undergraduate students who are enrolled in Dairy Technology programs at institutions of higher learning throughout the nation, including both Dairy Science Colleges and Agricultural and Deemed Universities.
Contents
01 Introduction
02 Cream
03 Makkhan of Desi Butter
04 Creamery Butter
05 Table Spreads
06 Ghee and Butter Oil
07 Nutritional Aspect of Milk Fat
08 By-Products From Fat Rich Product Industry
09 Food Regulatory and Quality Assurance Aspect