8811352093?profile=RESIZE_400xThis book highlights the use of specific physicochemical parameters, such as sugar content, moisture content, electrical conductivity, acidity, colour, and attributes in the production of honey. It also discusses the use of honey micro-constituents, including volatile compounds, polyphenols, minerals, organic acids, free amino acids and isotopic data, in the determination of the botanical and geographical origins of honey, in combination with chemometrics. It represents the ultimate research guide and reference manual for the determination of honey uniqueness. 

More information on the content here

E-mail me when people leave their comments –

You need to be a member of FoodAuthenticity to add comments!

Join FoodAuthenticity