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- [1] COLLABORATIVE STUDY OF A METHOD AND SAMPLING TECHNIQUES FOR DETERMINING YEAST COUNT IN MAPLE SIRUPJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1968, 51 (03): : 586 - +KISSINGER, JC
- [2] METHOD FOR COUNTING MICROORGANISMS IN MAPLE SIRUPJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1962, 45 (03): : 558 - &WASSERMAN, AE
- [3] A METHOD FOR COUNTING MICROORGANISMS IN MAPLE SIRUPJOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1962, 45 (03): : 558 - 561WASSERMAN, AE
- [4] FORMALDEHYDE IN MAPLE SIRUP - AN ADAPTATION OF NASH METHODJOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1963, 46 (02): : 331 - +WILLITS, COUNDERWOOD, JCVCOSTILOW, RN
- [5] MAPLE SIRUP .20. CONVERSION OF BUDDY MAPLE SAP INTO NORMAL MAPLE SIRUPFOOD TECHNOLOGY, 1961, 15 (10) : 438 - &WASSERMAN, AWILLITS, CO
- [6] MAPLE SIRUP .22. CONTROLLED FERMENTATION OF BUDDY MAPLE SIRUPFOOD TECHNOLOGY, 1964, 18 (12) : 1966 - &WASSERMAN, AEWILLITS, CO
- [7] The flavor of maple sirupJOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1928, 50 : 2009 - 2012Nelson, EK
- [8] MAPLE SIRUP .7. CONTRIBUTION TO THE CARBOHYDRATE CHEMISTRY OF MAPLE SAP AND SIRUPFOOD TECHNOLOGY, 1954, 8 (12) : S21 - S21PORTER, WLHOBAN, N
- [9] The acids of maple sirupJOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1928, 50 : 2006 - 2008Nelson, EK
- [10] 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