1. Abdulrahman, A. (1990), Emirates in the Memory of its Sons, Financial Life Publishers, Dubai (in Arabic).
2. Adams, M.R. and Moss, M.O. (1995), Food Microbiology, The Royal Society of Chemistry, London.
3. Al‐Jedah, J.H., Martin, P. and Robinson, R.K. (2003), “Compositional differences between brands of honey on sale in Qatar”, Applied Biotechnology, Food Science and Policy, Vol. 1, pp. 69‐73.
4. Anupama, D., Bhat, K.K. and Sapna, V.K. (2003), “Sensory and physico‐chemical properties of commercial samples of honey”, Food Research International, Vol. 36 No. 2, pp. 183‐91.
5. Aparna, A.R. and Rajalakshmi, D. (1999), “Honey – its characteristics, sensory aspects and applications”, Food Reviews International, Vol. 15 No. 4, pp. 455‐71.