Honey in Food Science and Physiology

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide. Honey, wax, propolis and royal jelly also h...

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निगमित लेखक:	SpringerLink (Online service)
अन्य लेखक:	Kumar, Rajesh (संपादक), Hajam, Younis Ahmad (संपादक), Bala Dhull, Sanju (संपादक), Giri, Arup (संपादक)
स्वरूप:	इलेक्ट्रोनिक ई-पुस्तक
भाषा:	अंग्रेज़ी
प्रकाशित:	Singapore : Springer Nature Singapore : Imprint: Springer, 2024.
संस्करण:	1st ed. 2024.
विषय:	Food science. Biology. Food > Analysis. Zoology. Animal culture. Food Science. Biological Sciences. Food Analysis. Food Engineering. Animal Science.
ऑनलाइन पहुंच:	https://doi.org/10.1007/978-981-97-3565-5
टैग:	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!