A parameter for quality of honey

Food Chemistry

Volumn 63, Issue 2, 1998, Pages 241-242

  Merin, U ^a   Bernstein, S ^a   Rosenthal, I ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

IRON; SWEETENING AGENT;

ARTICLE; CHEMICAL COMPOSITION; HONEY; PALATABILITY; TEA;

CAMELLIA SINENSIS;

EID: 0032189042     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00232-X     Document Type: Article

References (4)

1. Helrich, K. (ed.) (1990) AOAC Official Methods of Analysis, 15th edn, vol. 2.
2. Rodriguez-Otero, J. L., Paseiro, P., Simal, J. and Cepeda, A. (1994) Mineral content of the honeys produced in Galicia (North-west Spain). Food Chemistry 49, 169-171.
3. White, J. W. (1975) Composition of honey. In Honey, Crane, E. (ed), Chapter 5, p. 171, Heinemann, London.
4. Wilson, K. C. and Clifford, M. N. (eds) (1992) In Tea Cultivation to Consumption. Chapman and Hall, London.