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...

Full description

Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	Kumar, Rajesh (Editor), Hajam, Younis Ahmad (Editor), Bala Dhull, Sanju (Editor), Giri, Arup (Editor)
Format:	Electronic eBook
Language:	English
Published:	Singapore : Springer Nature Singapore : Imprint: Springer, 2024.
Edition:	1st ed. 2024.
Subjects:	Food science. Biology. Food > Analysis. Zoology. Animal culture. Food Science. Biological Sciences. Food Analysis. Food Engineering. Animal Science.
Online Access:	https://doi.org/10.1007/978-981-97-3565-5
Tags:	Add Tag No Tags, Be the first to tag this record!