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EVALUATION OF THE EFFECT OF HEATING ON ALFALFA HONEY

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Journal of Apicultural Research Vol. 20 (2) pp.121-124
DOI           ___
Date June 1981
Article Title EVALUATION OF THE EFFECT OF HEATING ON ALFALFA HONEY
Author(s) L. A. STRANG AND P. S. DIMICK
Abstract Flavour. colour and sugar content of honey samples were assessed after processing at 44°, 49° and 71°C for 30 min, and flash heating to 79°C followed by immediate cooling. No significant differences in flavour or colour were found according to the temperature used. The only consistent variation in contents for fructose, glucose and sucrose was a slightly greater content of sucrose at 79° than at 44°.
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