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- [1] METHODS OF ANALYSIS FOR MAPLE SIRUP - USDA COLOR COMPARATORJOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1961, 44 (02): : 330 - +WILLITS, COUNDERWOOD, JCV
- [2] MAPLE SIRUP .8. A SIMPLE AND RAPID TEST FOR THE ANALYSIS OF MAPLE SIRUP FOR INVERT SUGARFOOD TECHNOLOGY, 1954, 8 (12) : S21 - S21NAGHSKI, JWILLITS, COPORTER, WL
- [3] MAPLE SIRUP .20. CONVERSION OF BUDDY MAPLE SAP INTO NORMAL MAPLE SIRUPFOOD TECHNOLOGY, 1961, 15 (10) : 438 - &WASSERMAN, AWILLITS, CO
- [4] MAPLE SIRUP .22. CONTROLLED FERMENTATION OF BUDDY MAPLE SIRUPFOOD TECHNOLOGY, 1964, 18 (12) : 1966 - &WASSERMAN, AEWILLITS, CO
- [5] The flavor of maple sirupJOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1928, 50 : 2009 - 2012Nelson, EK
- [6] MAPLE SIRUP .7. CONTRIBUTION TO THE CARBOHYDRATE CHEMISTRY OF MAPLE SAP AND SIRUPFOOD TECHNOLOGY, 1954, 8 (12) : S21 - S21PORTER, WLHOBAN, N
- [7] Analysis of maple products - Composition of the Canadian lead precipitate of maple sirupINDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1938, 10 : 0132 - 0134Puddington, IESnell, JF
- [8] The acids of maple sirupJOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1928, 50 : 2006 - 2008Nelson, EK
- [9] MAPLE SIRUP .16. THE ISOLATION AND IDENTIFICATION OF COMPOUNDS CONTRIBUTING TO THE FLAVOR OF MAPLE SIRUPFOOD TECHNOLOGY, 1960, 14 (06) : B46 - B46UNDERWOOD, JCWILLITS, COLENTO, HG
- [10] MAPLE SIRUP .16. ISOLATION AND IDENTIFICATION OF COMPOUNDS CONTRIBUTING TO FLAVOR OF MAPLE SIRUPJOURNAL OF FOOD SCIENCE, 1961, 26 (03) : 288 - &UNDERWOOD, JLENTO, HGWILLITS, CO