Good Manufacturing Practices in Honey Production - Santa, Valeria; Mónaco, Noemí
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All food must meet certain quality standards to be considered a good quality and safe product for the consumer. This book describes the physicochemical quality parameters of honey, the acceptable limits of these parameters and a detailed description of the analysis techniques used for each determination. The pollen quality of the honey is also analyzed: the morphological characteristics of the pollen grains are described and the techniques used in Melisopalinology are detailed. The concepts related to the different quality management systems that can be implemented during production are also developed, with the aim of obtaining quality honeys.…mehr

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Produktbeschreibung
All food must meet certain quality standards to be considered a good quality and safe product for the consumer. This book describes the physicochemical quality parameters of honey, the acceptable limits of these parameters and a detailed description of the analysis techniques used for each determination. The pollen quality of the honey is also analyzed: the morphological characteristics of the pollen grains are described and the techniques used in Melisopalinology are detailed. The concepts related to the different quality management systems that can be implemented during production are also developed, with the aim of obtaining quality honeys.
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Autorenporträt
Microbiologo laureato all'Università Nazionale di Río Cuarto (2000). Dal 2004 lavora come insegnante e ricercatrice nelle aree di Apicoltura e Pascoli Naturali, Facoltà di Agronomia, UNRC, facendo presentazioni a conferenze e pubblicazioni a livello nazionale e internazionale. Ha completato il suo master in scienze agrarie nel 2019.