MAPLE SIRUP. IV. EFFECT OF HEATING SIRUPS UNDER CONDITIONS OF HIGH TEMPERATURE AND LOW WATER CONTENT: SOME PHYSICAL AND CHEMICAL CHANGES-Reference-Cited by-同舟云学术

MAPLE SIRUP. IV. EFFECT OF HEATING SIRUPS UNDER CONDITIONS OF HIGH TEMPERATURE AND LOW WATER CONTENT: SOME PHYSICAL AND CHEMICAL CHANGES

Published:1952-01 Issue:1-6 Volume:17 Page:475-481
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PORTER W. L.,BUCH M. L.,WILLITS C. O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1952.tb16792.x/fullpdf

Reference8 articles.

1. 1. C. A. Browne, and F. W. Zerban, Physical and chemical methods of sugar analysis . John Wiley and Sons, Inc., New York, p. 829 (1941 ).

2. 2. K. S. G. Doss, and S. K. Ghosh, Kinetics of development of colour in sugar solution. Sugar Technologists Assoc. of India , Kanpur, Part 1, XVZI Proceedings, pages51 -57 (1951 ).

3. 5. C. O. Willits, and W. L. Porter, Maple sirup. II. A new high-flavored maple sirup . Eastern Regional Research Laboratory, Agr. Research Adm., U. S. Department of Agriculture, Bur. Agr. and Indus. Chem., AIC-269 (1950 ).

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