id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-702	ENGIDAW, Destaw; ALEMAYEHU, Ketema; MUSTOFA, Seid; TILAHUN, Alebachew	EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT	2020	11	.pdf	application/pdf	6365	370	62	The percentage of reducing sugar before and after inversion was calculated as follows; 𝐶 = 2 𝑊2 𝑥 1000 𝑌2 , where C = g reducing sugar before inversion/100g honey Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 1 – 2020 Destaw ENGIDAW, Ketema ALEMAYEHU, Seid MUSTOFA, Alebachew TILAHUN, Effect of season on the majorphysicochemicalparameters of honeyproduct, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 14– 24 17 W2 = weight (g) of honey sample and Y2 = volumes (mL) of dilute solution consumed 𝐶′ = 2 𝑊2 𝑥 1000 𝑌2 , Where C ′ = g reducing sugar after inversion/100g honey W2 = weight (g) of honey sample and Y2 = volumes (mL) of dilute solution consumed The percentage of non-reducing sugar (sucrose) was estimated by subtracting reducing sugar content before inversion from reducing sugar after inversion and then multiplying by a common factor: Sucrose content (%) = (𝐶′ − 𝐶)𝑥0.95 2.4.	cache/fens-702.pdf	txt/fens-702.txt