The book takes a multifaceted approach, starting with the biology of honey production and its chemical composition, before progressing to historical uses and modern applications. It examines how honey's unique properties inhibit microbial growth, offering a potential alternative to synthetic preservatives. Chapters explore the science behind low water activity and acidity, linking theory to practical applications in food preservation.
This comprehensive exploration makes "Honey Never Spoils" valuable for anyone interested in food science, biology, and sustainable food practices.
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