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dc.contributor.authorMolan, Peter C.
dc.date.accessioned2009-04-30T23:40:45Z
dc.date.available2009-04-30T23:40:45Z
dc.date.issued1992
dc.identifier.citationMolan, P. (1992). The antibacterial activity of honey: 2. Variation in the potency of the antibacterial activity. Bee World, 73(2), 59-76.en
dc.identifier.urihttps://hdl.handle.net/10289/2140
dc.description.abstractHoney is gaining acceptance by the medical profession for use as an antibacterial agent for the treatment of ulcers and bed sores, and other surface infections resulting from burns and wounds. In many cases it is being used with success on infections not responding to standard antibiotic and antiseptic therapy. Its effectiveness in rapidly clearing up infection and promoting healing is not surprising in light of the large number of research findings on its antibacterial activity, covered in Part 1 of this review.en
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.publisherInternational Bee Research Association
dc.relation.urihttp://www.ibra.org.uk/categories/bee_world
dc.rightsThis article is published in the journal: Bee World. Used with permission.en
dc.subjectbiologyen
dc.subjecthoneyen
dc.subjectfood chemistryen
dc.subjectantibacterial activityen
dc.titleThe antibacterial activity of honey: 2. Variation in the potency of the antibacterial activityen
dc.typeJournal Articleen
dc.relation.isPartOfNew Zealand Bee Worlden_NZ
pubs.begin-page59en_NZ
pubs.elements-id33873
pubs.end-page76en_NZ
pubs.volume73en_NZ


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