A comparative study on thermal and non-thermal
processing of kelulut honey

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A comparative study on thermal and non-thermal processing of kelulut honey

Recent years have seen the various studies conducted on the kelulut honey based on their physicochemical and nutritional properties. The main concern in production of kelulut honey in maintaining the quality especially when it is being treated. Previous studies have shown that conventional thermal...

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Bibliographic Details
Main Authors:	Mohd Jan, Muhd Ikmal, Mohd Fauzi, Noor Akhmazillah
Format:	Article
Language:	English
Published:	2021
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.uthm.edu.my/4074/ http://eprints.uthm.edu.my/4074/1/J12824_7ad9aa5d770a0e494af1178221dc93f5.pdf

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