Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties
In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of flowers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their c...
Guardado en:
| Autores principales: | De La Paz Moliné, M., Fernández, N.J., Medici, S.K., Fasce, D., Gende, L.B. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_12300322_v65_n2_p119_DeLaPazMoline |
| Aporte de: |
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