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Control of honey quality

Control of honey quality

Control de calidad de la miel: 48

Topics discussed in this book include: definitions of honey, its chemical composition, and specific additions to honey which are prohibited; the taking of samples, and their packing, labelling, storage and transport; sensorial assessment; determination of moisture content, acidity, glucose oxidase, diastase, HMF, and glucose adulteration; interpretation of analyses.D.G.

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Accession: 001554568

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