{"product_id":"9781032119137","title":"Ghee : Chemistry, Technology, and Health Aspects","description":"\u003cp\u003eGhee (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.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":48722263310571,"sku":"00000_00000_00000_00000","price":512.73,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9781032119137-1.jpg?v=1781648647","url":"https:\/\/kinokuniya.com.sg\/products\/9781032119137","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}