Perkins, Timothy D <br/><br/>
Maple syrup-production, composition, chemistry, and sensory characteristics.  [electronic resource] 

 -  Advances in food and nutrition research  2009 
 - 101-43 p.  digital 
<br/><br/> Publication Type: Historical Article; Journal Article; Review 
<br/><br/><label>ISSN: </label>1043-4526 
<br/><br/><label>Standard No.: </label>10.1016/S1043-4526(08)00604-9  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acer--chemistry<br/>Condiments--analysis<br/>Food Contamination<br/>Food Handling--methods<br/>History, 17th Century<br/>History, 18th Century<br/>History, 19th Century<br/>History, 20th Century<br/>Humans<br/>North America<br/>Plant Structures--chemistry<br/>Quality Control<br/>Sensation<br/>Sweetening Agents--chemistry