Author:
Tian Lei,Bilamjian Shaghig,Cuthbertson Daniel,Anumol Tarun,De Leoz Lorna,Julien Carl,Giovenazzo Pierre,Chahal Shawninder,Bayen Stéphane
Reference31 articles.
1. Main honey botanical components and techniques for identification: A review;Balkanska;Journal of Apicultural Research,2020
2. Towards a harmonized approach for food authenticity marker validation and accreditation;Bayen;Trends in Food Science and Technology.,2024
3. Rheology and botanical origin of Ethiopian monofloral honey;Belay;LWT,2017
4. Calderone, N. W. (2002). Creamed Honey-Theory. Dyce Laboratory for Honey Bee Studies, Cornell University, 1-5. Available at: https://www.bobsbeekeeping.com.au/image/bee-resources/Creamed-Honey.pdf.
5. Canadian Food Inspect Agency (CFIA) (2023). Operational procedure: Honey grade verification. Available at: https://inspection.canada.ca/inspection-and-enforcement/guidance-for-food-inspection-activities/commodity-inspection/honey-grade-verification/eng/1539272153253/1539272153460.