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The Use of Ultrasound for Preventing Honey Crystallization

The Use of Ultrasound for Preventing Honey Crystallization The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and microbiological properties of unifloral honey and polyfloral honey. Honey samples without any treatment were used as a control group for comparison. https://ift.tt/3BW4cYp

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FSSAI Annual Returns Process

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Some important points about the forum culture

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Research ideas about processed cheese

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