The explanation of why the level of UMF varies in manuka honey

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dc.contributor.authorStephens, Jonathan McDonald Counsell
dc.contributor.authorMolan, Peter C.
dc.date.accessioned2009-05-01T00:03:31Z
dc.date.available2009-05-01T00:03:31Z
dc.date.issued2008
dc.description.abstractA few years ago many beekeepers kindly supplied samples of manuka honey, from the spring 2001 season, directly from hives in various specific locations so that a study could be conducted to investigate the possible reasons why there is variation in the level of UMF in manuka honey.en
dc.format.mimetypeapplication/pdf
dc.identifier.citationStephens, J. & Molan, P. (2008). The explanation of why the level of UMF varies in manuka honey. New Zealand BeeKeeper. South City Print, 17-21.en
dc.identifier.urihttps://hdl.handle.net/10289/2141
dc.language.isoen
dc.publisherSouth City Printen_NZ
dc.relation.isPartOfNew Zealand BeeKeeperen_NZ
dc.relation.urihttp://www.nba.org.nz/node/7en
dc.rightsThis is the published version of an article published in the journal: New Zealand BeeKeeper. Used with permission.en
dc.subjectbiologyen
dc.subjectmanuka honeyen
dc.subjectUMFen
dc.subjectfood chemistryen
dc.subjecthealthen
dc.titleThe explanation of why the level of UMF varies in manuka honeyen
dc.typeJournal Articleen
pubs.begin-page17en_NZ
pubs.elements-id32921
pubs.end-page21en_NZ
pubs.volume. Marchen_NZ
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