The aim of the paper is to present sensory analysis of mint honey as a component of the promotion strategy of intensive beekeeping. Sensory analysis is part of the quality concept and is the method of examining a product with the help of basic human sensation
Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Eucaly...
Supplemental feeding of honeybee (Apis mellifera L.) colonies is essential for colony buildup. Honey...
Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the pre...
The aim of the paper is to present sensory analysis of mint honey as a component of the promotion st...
The current paper presents a fuzzy sensory quality certification of organic mint honey as a componen...
In general, sensory analysis is the peer examination of a product through the evaluation of its char...
Honey is a sweet liquid produced by honeybees from the nectar of flowers. The nutritional compositio...
Nowadays, stingless bee honey (meliponine honey) or locally known as ‘madu lebah kelulut’ is becomin...
The aim of this work was to characterise some of the most representative Sicilian honeys. Sugars, pH...
Senzorska analiza je znanstvena disciplina koja bavi se procjenom proizvoda na temelju reakcija na o...
Stingless bee honey samples were evaluated by sensory descriptive analysis using free choice profile...
This article analyzes the specific properties and benefits of honey, and ways to distinguish natural...
Honey is a natural product with very diverse sensory attributes that are influenced by the flower so...
Aside from honey’s sweet and distinctive flavor, it can provide various human health benefits, which...
Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent...
Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Eucaly...
Supplemental feeding of honeybee (Apis mellifera L.) colonies is essential for colony buildup. Honey...
Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the pre...
The aim of the paper is to present sensory analysis of mint honey as a component of the promotion st...
The current paper presents a fuzzy sensory quality certification of organic mint honey as a componen...
In general, sensory analysis is the peer examination of a product through the evaluation of its char...
Honey is a sweet liquid produced by honeybees from the nectar of flowers. The nutritional compositio...
Nowadays, stingless bee honey (meliponine honey) or locally known as ‘madu lebah kelulut’ is becomin...
The aim of this work was to characterise some of the most representative Sicilian honeys. Sugars, pH...
Senzorska analiza je znanstvena disciplina koja bavi se procjenom proizvoda na temelju reakcija na o...
Stingless bee honey samples were evaluated by sensory descriptive analysis using free choice profile...
This article analyzes the specific properties and benefits of honey, and ways to distinguish natural...
Honey is a natural product with very diverse sensory attributes that are influenced by the flower so...
Aside from honey’s sweet and distinctive flavor, it can provide various human health benefits, which...
Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent...
Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Eucaly...
Supplemental feeding of honeybee (Apis mellifera L.) colonies is essential for colony buildup. Honey...
Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the pre...
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