1. La Crystallisation du Sucre, 1953. An excellent symposium on sugar crystallization by the Commission Internationale Technique de Sucrerie de Betterave (C.I.T.S.), Secretariat: 1, Rue Aendoren, Tirlemont, Belgium.
2. N. DEERR, Hawaiian Sugar Planter's Assoc. Exp. Sta., Bulletin No. 35 and No. 36, 1910 and 1911.
3. Glucose and the unfermentable reducing substances in cane molasses;SATTLER,1948
4. Reactions between Sugars and Nitrogenous Compounds and Their Relationship to Certain Food Problems
5. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems