Physiochemical properties and trace elements of aged Hungarian honey

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dc.contributor.advisorCzipa, Nikolett
dc.contributor.authorBuhari, Aminu Kaura
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2021-05-06T09:57:59Z
dc.date.available2021-05-06T09:57:59Z
dc.date.created2021-05-05
dc.description.abstractTwelve honey samples with different floral origin (acacia, rape, sunflower and linden) Samples were collected from Hungarian beekeepers from different counties of Hungary. The samples were examined in this study to find the effect of storage time on the quality parameters including but not limited to diastase activity, HMF content, proline content, electrical conductivity, pH, total phenolic content, moisture content, sugar content, micro, and macro element concentration were measured by my supervisor. I measured these parameters in 2020 in the laboratory of the Institute of Food Science.hu_HU
dc.description.courseFood Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent54hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/308758
dc.language.isoenhu_HU
dc.subjecthoneyhu_HU
dc.subjecttrace elementshu_HU
dc.subjectphysiochemical propertieshu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titlePhysiochemical properties and trace elements of aged Hungarian honeyhu_HU
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