![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Singh N. Sodhi N.S. Kaur M. Saxena S.K.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.82, Iss.3, 2003-08, pp. : 433-439
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Patanè Cristina Iacoponi Elisa Raccuia Salvatore
International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 7, 2004-11 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Sensory and physico-chemical properties of commercial samples of honey
By Anupama D. Bhat K.K. Sapna V.K.
Food Research International, Vol. 36, Iss. 2, 2003-01 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)