Quality improvement of manuka honey through the application of high pressure processing
The quality of honey is known to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work is undertaken to access the use of an emerging food prese...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.uthm.edu.my/1272/1/24p%20NOOR%20AKHMAZILLAH%20MOHD%20FAUZI.pdf |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
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