The Industry of Honey. An Introduction
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-65751-6_1
Reference40 articles.
1. Adriana C, Purcărea C (2011) The effect of thermal treatment on fresh monofloral honey types from Bihor county. Analele UniversităŃii din Oradea, Fascicula: Ecotoxicologie, Zootehnie şi Tehnologii de Industrie Alimentară 2011:71–76. University of Oradea, Faculty of Environment Protection. Available http://protmed.uoradea.ro/facultate/anale/ecotox_zooteh_ind_alim/2011A/ipa/05.Chis%20Adriana.pdf . Accessed 21 Apr 2017
2. Anklam E (1998) A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63(4):549–562. doi: 10.1016/S0308-8146(98)00057-0
3. Anupama D, Bhat KK, Sapna VK (2003) Sensory and physico-chemical properties of commercial samples of honey. Food Chem 36(2):183–191. doi: 10.1016/S0963-9969(02)00135-7
4. Aubert S, Gonnet M (1983) Mesure de la couleur des miels. Apidologie 14(2):105–118
5. Barbera M, Gurnari G (2017) Wastewater treatment and reuse in the food industry. SpringerBriefs in Chemistry of Foods (in press)
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