Haouam, L., Dailly, H., Bruneau, E. and Tahar, A. (2019) “THE QUALITY OF HONEYS INFLUENCED BY THE TRADITIONAL HEATING METHOD”, Journal of microbiology, biotechnology and food sciences, 8(6), pp. 1276–1280. doi: 10.15414/jmbfs.2019.8.6.1276-1280.