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110SANCHO, M.T.; MUNIATEGUI, S.; HUIDOBRO, J.F.; LOZANO, J.S. Aging ofhoney. J. Agric. Food Chem., Columbus, v.40, p.134-138, 1992.SCHUCH, D.M.T.; MADDEN, R.H.; SATTLER, A. An improved method for thedetection and presumptive identification of Paenibacillus larvae subsp. Larvaespores in honey. J. Apicult. Res., v40, n.2, p. 59-64,2001.SERRA, J.; VENTURA, F.; Characterization of citrus honey (Citrus spp.) producedin Spain. J. Agric. Food Chem., v.43, p.2053-2057. 1995.SERRANO, R.B. La miel: edulcorante natural por excelencia. Alimentaria,Madrid, n.29, p.29-35, 1994.SNOWDON, J.A.; CLIVER, D.O. Microorganisms in honey. Int. J. FoodMicrobiol., v. 31, n.1-3, p. 1-26, 1996.SHUSTER, E.; DUMM-COLEMAN, N.; FRISVARD, J.C.; VAN DIJCK, P.W.M. Onthe safety of Aspergillus niger a review. Appl. Microbiol. Biotecnol. v. 59, p. 426-435, 2002.SODRÉ, G.S.; MARCHINI, L.C.; MORETI, A.C.C.C; OTSUK, I.P; CARVALHO,C.A.L. Caracterização físico-química de amostras de méis de Apis mellifera l.(Hymenoptera: Apidae) do Estado do Ceará. Cienc. Rur., v.37, n.04, p.1139-1144, 2007.SOUSA, D. C. Apicultura: Manual do agente de desenvolvimento rural. Ed. 2,Brasília: Sebrae, 2007, 186p.SPÜRGIN, A. A Apicultura. Lisboa: Presença, 1997. 112p.STRONG, F.C.; DUARTE, A.M.A. Análise de méis comerciais brasileiros paradetectar adulteração com xarope de milho. Cienc. Tecnol. Aliment., Campinas,v.5, n.2, p.116-122, 1985.

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