Summary of a research project funded by the National Honey Board and conducted at the University of Georgia-Griffin. Investigator: Anna Resurreccion, Ph.D. the sweetness intensity of the solution. Orange blossom and clov

First Page		Document Content
Date: 2008-03-11 16:37:07 Food and drink Personal life Sugar substitutes Sugar Carbohydrates Gustation Honey Taste Sweetness Food Monofloral honey Acids in wine		Summary of a research project funded by the National Honey Board and conducted at the University of Georgia-Griffin. Investigator: Anna Resurreccion, Ph.D. the sweetness intensity of the solution. Orange blossom and clov Add to Reading List Source URL: bjcp.org Download Document from Source Website File Size: 95,48 KB Share Document on Facebook

	Beverage List Red Wine Pinotage: DocID: 1rq5n - View Document
	TTR_registered (with green text) DocID: 1rpmi - View Document
	EDIBLE TRAVEL A WEEKEND FORAY TO PASO ROBLES STORY AND PHOTOGRAPHY BY CHERYL STERNMAN RULE 44 DocID: 1rnX3 - View Document
	Microsoft Word - Wine Tasting Course.doc DocID: 1rnJT - View Document
	Peju Winery believes that each employee makes a significant contribution to the Winery’s success. This job description is designed to outline primary duties, qualifications and job scope. However, it is not meant to li DocID: 1rhAE - View Document