MAPLE SIRUP PRODUCERS MANUAL 



131 



(74) NAGHSK], J. 



1953. THE ORGANISMS OF MAPLE SAP: THEIR EF- 

 FECT AND CONTROL. (Summary) Second 

 Conf. on Maple Prod. (U.S. Agr. Res. Serv., 

 East. Util. Res. Br., Philadelphia, Nov. 16- 

 18). Rpt. Proc. 2: 48-52. [Processed.] 



(75) REED, L. L., and WILLITS, C. O. 



1957. MAPLE SIRUP. X. EFFECT OF CONTROLLED 

 FERMENTATION OF MAPLE SAP ON THE 

 COLOR AND FLAVOR OF MAPLE SIRUP. Food 

 Res. 22: 176-181. 



(76) and WILLITS, C. O. 



1953. MAPLE SIRUP. VI. THE STERILIZING EFFECT 

 OF SUNLIGHT ON MAPLE SAP COLLECTED IN A 

 TRANSPARENT PLASTIC BAG. Food Technol. 

 7: 81-83, illus. 



(77) and WILLITS, C. O. 



1955. MAPLE SIRUP. IX. MICROORGANISMS AS A 

 CAUSE OF PREMATURE STOPPAGE OF SAP 

 FLOW FROM MAPLE TAP HOLES. Appl. Mi- 

 crobiol. 3: 149-151, illus. 



(78) and WILLITS, C. O. 



1956. TESTING MAPLE SIRUP FOR CREAMING. U.S. 

 Dept. Agr. Leaflet 400, 8 pp., illus. 



and WILLITS, C. O. 



1957. MAPLE SIRUP. XI. RELATIONSHIP BETWEEN 

 THE TITE AND ORIGIN OF REDUCING SUGARS 

 IN SAP AND THE COLOR AND FLAVOR OF MA- 

 PLE SIRUP. Food Res. 22: 567-571. 



WILUTS, C. O., and PORTER, W. L. 



1955. MAPLE SIRUP. VIII. A SIMPLE AND RAPID 

 TEST FOR THE ANALYSIS OF MAPLE SIRUP 

 FOR INVERT SUGAR. Food Res. 20: 138-143. 



WILLITS, C. O., Porter, W. L., and White. J. 



W., Jr. 



1956. MAPLE-HONEY SPREAD AND PROCESS OF 

 MAKING THE SAME. U.S. Patent No. 

 2,760,870. 



New Hampshire Maple Producers Associa- 

 tion Inc. 



1962. new HAMPSHIRE MAPLE SYRUP— ITS CARE 



AND USE. 15 pp. Concord. (Rev.) 

 New York State Department of Agriculture 



AND Markets. 

 1956. new YORK state official standards, 

 definitions, rules and regulations for 



MAPLE products. EFFECTIVE APRIL 1.1, 

 1941. N.Y. State Bur. Mkts. .300—5/16/56, 

 pp. [Processed.] 



Paine, H. S. 



1924. constructive chemistry in relation to 



CONFECTIONERY MANUFACTURE. Indus, 

 and Engin. Chem. 16: 51.3-517. 



1929. CANDY MAKERS CONTROL SOFTENING ( 



CREAM CENTERS. Food Indus. 1: 200-202, 



illus. 

 Pasto, J. K., and Ta-^-LOR, R. D. 

 1962. ECONOMICS OF THE CENTRAL EVAPORATOR 



IN MAPLE SYRUP PRODUCTION. Pa. Agr. 



Expt. Sta. Bui. 697, 28 pp. 



(79) 



(80) 



(81) 



(82) 



(83) 



(84) 



(85) 



(87) Phillips, G. W. M., and Homiller, R. P. 



1953. oil firing FOR THE MAPLE SIRUP EVAPO- 

 RATOR. U.S. Bur. Agr. and Indus. Chem. 

 AIC>-3.58, [10] pp., illus. [Processed.] 



(88) Pollard, J. K., Jr., and Sproston, T. 



1954. nitrogenous constituents of sap EX- 

 UDED FROM THE SAPWOOD OF ACER SAC- 

 CHARUM. Plant Physiol. 29: .360-364, illus. 



(89) Porter, w. L., Buch, m. L., and WILLITS, c. O. 



1951. MAPLE SIRUP, ni. preliminary STUDY OF 



the nonvolatile acid fraction. Food 

 Res. 16: .338-341. 



(90) Buch, M. L., and WiLUTS, C. O. 



1952. MAPLE SIRUP. IV. effect OF HEATING 

 SIRUPS under CONDITIONS OF HIGH TEM- 

 PERATURE and LOW WATER CONTENT: SOME 

 PHYSICAL AND CHEMICAL CHANGES. Food 

 Res. 17: 475^81, illus. 



(91) HOBAN, N., and WILLITS, C. O. 



1954. CONTRIBUTION TO THE CARBOHYDRATE 

 CHEMISTRY OF MAPLE SAP AND SIRUP. Food 

 Res. 19: 597-602, illus. 



(92) ROBBINS, P. W. 



1947. THE COST OF MAKING MAPLE SIRUP. Mich. 

 Agr. E.xpt. Sta. Quart. Bui. 29: 188-189. 



(93) 



(94) 



1948. POSITION OF TAPPING AND OTHER FACTORS 

 AFFECTING THE FLOW OF MAPLE SAP. 

 [Unpublished Master's Thesis. 0>py on file 

 in library, Mich. State Univ., East Lansing.) 



1953. FACTORS INFLUENCING THE PRODUCTION OF 

 HIGH QUAUTY MAPLE SAP. (Summary) Sec- 

 ond Conf. on Maple Prod. (U.S. Agr. Res. 

 Serv., East. Util. Res. Br., Philadelphia, Nov. 

 16-18). Rpt. Proc. 2: 34-36. [Processed.] 



1960. THE YIELD OF MAPLE SAP PER TAPHOLE. 

 Mich. Agr. Expt. Sta. Quart. Bui. 43: 142- 

 146. 



[n. d.] INFLUENCE OF TAPPING TECHNIQUES ON 

 MAPLE SAP YIELDS. Mich. Agr. Expt. Sta. 

 Farm Sci. Res. Rpt. 28, 3 pp. 



(97) SanfoRD, M. 



1962. BorUNG SAP WITH STEAM. 4 pp. Little Uen- 

 esee, N.Y. [Unnum. Mimeo.] 



(98) Sattler, L., and Zerban, F. W. 



1949. unfermentable reducing substances in 

 MOLASSES. Indus, and Engin. Chem. 41: 

 1401-1406, illus. 



(99) SCARBOROUGH, N. F. 



1932. THE CRYSTALUSATION OF CONFECTIONERY. 

 Food Technol. [London] 2: 1—1. illus. 

 (100) SCHNEIDER, I. S., Frank, H. A., and WILLITS, C. 0. 



1960. MAPLE SIRUP. XIV. ULTRAVIOLET IRRA- 

 DIATION EFFECTS ON THE GROWTH OF SOME 

 BACTERIA AND YEASTS. Food Res. 25: 654- 

 662. 



