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Chemistry and Technology of Honey Production (SpringerBriefs in Molecular Science)100%: Ettore Baglio: Chemistry and Technology of Honey Production (SpringerBriefs in Molecular Science) (ISBN: 9783319657493) 2017, Springer-Verlag Gmbh, first edition, in english, hardcover.
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Chemistry and Technology of Yoghurt Fermentation als eBook von43%: Ettore Baglio: Chemistry and Technology of Yoghurt Fermentation als eBook von (ISBN: 9783319073774) 2014, Springer International Publishing, in german, also as e-book.
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Chemistry and Technology of Honey Production (SpringerBriefs in Molecular Science)
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9783319657493 - Ettore Baglio: Chemistry and Technology of Honey Production
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Chemistry and Technology of Honey Productionsearch

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Chemistry and Technology of Honey Production: This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, E.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine. Englisch, Taschenbuch.
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9783319657493 - Chemistry and Technology of Honey Production als von Ettore Baglio

Chemistry and Technology of Honey Production als von Ettore Bagliosearch

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ISBN: 9783319657493search or 3319657496, in german, hardcover, New.

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Chemistry and Technology of Honey Production ab 53.49 EURO SpringerBriefs in Molecular Science Chemistry of Foods. 2018. Auflage, Chemistry and Technology of Honey Production ab 53.49 EURO SpringerBriefs in Molecular Science Chemistry of Foods. 2018. Auflage.
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9783319073774 - Chemistry and Technology of Yoghurt Fermentation

Chemistry and Technology of Yoghurt Fermentation (2014)search

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9783319073774 - Chemistry and Technology of Yoghurt Fermentation als eBook von Ettore Baglio, Ettore Baglio

Chemistry and Technology of Yoghurt Fermentation als eBook von Ettore Baglio, Ettore Baglio (2014)search

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Chemistry and Technology of Yoghurt Fermentation ab 43.49 EURO Auflage 2014.
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9783319657493 - Ettore Baglio: Chemistry and Technology of Honey Production (SpringerBriefs in Molecular Science)
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Chemistry and Technology of Honey Production (SpringerBriefs in Molecular Science) (2017)search

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ISBN: 9783319657493search or 3319657496, in english, 94 pages, Springer, Paperback, New, first edition.

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