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Mircea Oroian. INFLUENCE OF DIFFERENT ADULTERATION AGENTS (GLUCOSE, FRUCTOSE, INVERTED SUGAR, HYDROLYSED SYRUP AND MALT WORT SYRUPS) ON HONEY TEXTURAL PROPERTIES. SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings19th, Nano, Bio, Green and Space: Technologies for Sustainable Future, 2019, pp. 111-118. https://doi.org/10.5593/sgem2019v/6.3/s08.015
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Mircea Oroian. INFLUENCE OF DIFFERENT ADULTERATION AGENTS (GLUCOSE, FRUCTOSE, INVERTED SUGAR, HYDROLYSED SYRUP AND MALT WORT SYRUPS) ON HONEY TEXTURAL PROPERTIES. SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings19th, Nano, Bio, Green and Space: Technologies for Sustainable Future, 2019, pp. 111-118. https://doi.org/10.5593/sgem2019v/6.3/s08.015