Effect of thermal and non-thermal treatment on the quality of honey: a review
In recent year, there has been an increasing amount of studies on the quality of honey particularly physicochemical properties and its nutritional value. Unfortunately, these properties will be affected when it is exposed to a temperature higher than 60°C during the conventional thermal processing a...
| Main Authors: | , , |
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| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Penerbit UTHM
2017
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/4484/1/Chapter%201_BFPP_S1.pdf |