图书简介

Part 1: Sampling Methods and Chemical Analysis of Milk 1. Calibration of Different Glass Wares for Analytical Methods Chitra Gupta, Sneha Shende, M. P. Rahila, and Saurabh Gosewade 2. Sampling Methods of Milk and Milk Products Partha P. Debnath, Kuntal Roy, and N. Veena 3. Chemical Analysis of Milk N. Veena, Anuradha Kumari, Ahesanvarish Shaikh, Shriyesh Patel, Satishkumar C. Parmar, and Amit K. Jain 4. Analysis of Physicochemical Aspects of Milk Chitra Gupta, Prasad Patil, Anuradha Kumari, and Hemant Gawande 5. Determination of the Quality of Milk Sneha Shende, Chitra Gupta, N. Veena, Suvartan Ranveer, and Pravin Sawale Part 2: Compositional Analysis of Frozen and Fat-Rich Products 6. Compositional Analysis of Cream Payal Karmakar and Ronit Mandal 7. Compositional Analysis of Ice Cream and Frozen Desserts M. P. Rahila, S. Athira, N. Veena, Chitra Gupta, and Rinku Sundar 8. Compositional Analysis of Butter Satishkumar C. Parmar, Anuradha Kumari, Amit K. Jain, Ahesanvarish Shaikh, and Shriyesh Patel 9. Compositional Analysis of Butter Oil and Clarified Fat (Ghee) Tanmay Hazra, Kuntal Roy, N. Veena, Mitul Bumbadiya, Rohit G. Sindhav, and Sudheendra V.K. Chaganti

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