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[Advances in Food and Nutrition Research] Volume 56 || Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics

✍ Scribed by Perkins, Timothy D.

Book ID
126689415
Publisher
Elsevier
Year
2009
Tongue
English
Weight
738 KB
Category
Article
ISBN
0123744393
ISSN
1043-4526

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**Advances in Food and Nutrition Research** is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scient