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Documentos en la biblioteca con la clasificación S (764)


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The chemical analysis of honey tends to concentrate on factors related to its state of preservation, e.g. HMF, diastase activity, and water content. Although there is no characteristic of honey officially regarded as suitable for certification o[...]![]()
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 190)