Microbiological quality and inhibitory potential of selected Croatian apiary honeys
The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological properties. The purpose of this research was to evaluate microbiological properties of 72 honey samples and to determine the number and/or presence of aerobic mesophilic and spore-forming bacteria, mou...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2015-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/220972 |