Free Delivery Over $100
|
|
|||
|
||||
OverviewThis 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. Full Product DetailsAuthor: D.K.Thompkinson & Satish Kumar M.H.Publisher: New India Publishing Agency Imprint: New India Publishing Agency Dimensions: Width: 1.80cm , Height: 22.90cm , Length: 15.20cm Weight: 0.475kg ISBN: 9789383305803ISBN 10: 9383305800 Pages: 230 Publication Date: 01 July 2015 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of Contents01 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 AspectsReviewsAuthor InformationD.K. Thompkinson has worked as Principal Scientist in Dairy Technology Division in ICAR National Dairy Research Institute (ICAR-NDRI), Karnal 132 001, Haryana, India. Satish Kumar M.H. is working asPrincipal Scientist in Dairy Technology Division in ICAR National Dairy Research Institute (ICAR-NDRI), Karnal 132 001, Haryana, India. Tab Content 6Author Website:Countries AvailableAll regions |
||||
