Food Science and Preservation (한국식품저장유통학회지)
- Volume 2 Issue 2
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- Pages.293-301
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- 1995
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Physical and chemical changes during processing and preservation of Korean native-bee honey at different temperature
토종꿀의 가공과 저장 중 품질 특성의 변화
- Kim, Eun-Seon (Health and Environment Institute) ;
- Eun, Jong-Bang (Dept.of Food Science and Technology, College of Agriculture, Chonnam National University) ;
- Lee, Jong-Uk
- Published : 1995.10.01
Abstract
Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20