Sensory Evaluation of Pralines Containing Different Honey Products

In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina...

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Detalles Bibliográficos
Autores principales: Popov-Raljić, Jovanka V., Laličić-Petronijević, Jovanka G., Georgijev, Aneta S., Popov, Vladimir S., Mladenović, Mića A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2010
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3231204/
https://www.ncbi.nlm.nih.gov/pubmed/22163633
http://dx.doi.org/10.3390/s100907913

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3231204/
https://www.ncbi.nlm.nih.gov/pubmed/22163633
http://dx.doi.org/10.3390/s100907913

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