This book covers key areas of agricultural and food science. The contributions by the authors include phytochemical, nutrient composition, lipid stability, sensory characteristics, adulteration, un-permitted colours, food products, food technology, microbiology, food supply and demand, nutrient intake, self-sufficiency rate, fat recovery, protein recovery, membrane processing, high pressure processing, yield enhancing enzymes, amino acids, Kithul treacle, authenticity, adulteration, physiochemical parameters, beef, antioxidant properties, physicochemical characteristics, sensorial profile, functional foods,  antioxidant potential, free radical scavenging capacity, dairy goat milk. This book contains various materials suitable for students, researchers and academicians in the field of agricultural and food sciences.


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