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Volume 89, Issue 3

1 March 1987

British Food Journal Cover Image for Volume 89, Issue 3

Editors

Robert Hamlin;

Robert Hamlin

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Stefano Bresciani;

Stefano Bresciani

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Louise Manning;

Louise Manning

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Michael Carolan;

Michael Carolan

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Alberto Ferraris

Alberto Ferraris

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Review Article| March 01 1987

HONEY: ITS PROPERTIES AND USES PART I

Edgar Scott Lower

Edgar Scott Lower

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Author & Article Information

Publisher: Emerald Publishing

Online ISSN: 1758-4108

Print ISSN: 0007-070X

© MCB UP Limited

1987

British Food Journal (1987) 89 (3): 60–62.

https://doi.org/10.1108/eb011787

Factors involved in the transformation of nectar from flowering plants into honey have been the subject of study. Honey is said to have many beneficial properties and uses. The methods of extracting and purifying it are described, with detail about its components and some of its chemical and physical properties. The effects of storage and methods of packaging are also outlined.

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© MCB UP Limited

1987

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