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dc.date.accessioned 2023-10-10T17:52:25Z
dc.date.available 2023-10-10T17:52:25Z
dc.date.issued 2006
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/158731
dc.description.abstract This study tested whether thermal treatments can alter the quality required by the Argentinean Food Code (AFC). Samples were taken before and after a 3-hour long 70ºC thermal treatment. Parameters of fungus and yeast, total coliforms, humidity, acidity, HMF, color and crystallization degree (660 nm absorbance) were checked. The Student Test for Paired Samples (p<0.05) was applied on physical and chemical parameters, and Friedman’s Non Parametric Test (p<0.05) on fungus and yeast. en
dc.language en es
dc.subject Miel es
dc.subject Efecto térmico es
dc.subject Producción de miel es
dc.title Study on thermally altered honey en
dc.type Articulo es
sedici.identifier.uri https://www.techscience.com/biocell/v30nSuppl.S/38039/pdf es
sedici.identifier.issn 0327-9545 es
sedici.identifier.issn 1667-5746 es
sedici.creator.person Mouteira, María Cecilia es
sedici.creator.person Franco, M. A. es
sedici.creator.person Pracca, G. es
sedici.creator.person Maly, Laura Elizabeth es
sedici.subject.materias Ciencias Agrarias es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Agrarias y Forestales es
sedici.subtype Comunicacion es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.relation.event XXII Annual Scientific Meeting of Tucumán Biology Association (Tafí del Valle, Tucumán, October 27-29, 2005) es
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Biocell es
sedici.relation.journalVolumeAndIssue vol. 30, suppl. 1 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)