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111SWALLOW, K.W.; LOW, N.H. Analysis and quantitation of the carbohydrates inhoney using high-performance liquid chromatography. J. Agric. Food Chem.,Columbus, v.38, n.9, p.1828-1832, 1990.TOSI, E.; CIAPPINI, M.; RÉ, E.; LUCERO, H. Honey thermal treatment effects onhidroxymethylfurfural content. Food Chem., Amsterdam, v.77, p.71-74, 2002.TOZETTO, A.; DEMIATE, I. M; NAGATA, N. Análise exploratória de adoçantes demesa via espectroscopia no infravermelho (FTIR) e análise por componentesprincipais (ACP). Ciênc. Tecnol. Aliment., Campinas, v.27, n.4, p.723-728, 2007USPC, Microbiological examination of nonsterile products: Micobialenumeration tests. n.61, p.1-12, 2009. Disponível em:. Acessoem: 15/12/2009VILCKAS, M.; GRAMACHO, K.P.; GONÇALVES, L.S.; MARTINELLI, D.P. Perfildo consumidor de mel e o mercado de mel. Mensagem Doce, São Paulo, n. 64, p.1-17, 2003. Disponível em:. Acesso em:06/02/2004VIÑAS, P.; CAMPILLO, N.; CÓRDOBA, M.H. Simultaneous liquidchromatographic analysis of 5-(hidroxymethyl)-2-furfuraldehyde and methylanthranilate in honey. Food Chem., Amsterdam, v.44, p.67-72, 1992.WIESE, H. Apicultura: Novos tempos. Guaíba, Livraria e Editora Agropecuária,2000. 423p.WILLIANS, P.; NORRIS, K. Near infrared tecnology in the agriculture and foodindustries. 2. ed. St. Paul: American Assiciation of Cereal Chemists, p.165

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