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Volume 89, Issue 4

1 April 1987

British Food Journal Cover Image for Volume 89, Issue 4

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| April 01 1987

HONEY: ITS PROPERTY AND USES PART II

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 (4): 84–87.

https://doi.org/10.1108/eb011791

The many sources of honey are listed, with detail abut the contents of different types. Factors influencing the crystallisation of honey, and the causes and effects of fermentation are given. Some uses are also described — in cosmetics, as food, and in pharmacology.

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© MCB UP Limited

1987

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