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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
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Showing 1 to 10 of 32 (0.021 seconds)Spelling suggestions: "subject:"maple syria."" "subject:"kaple syria.""
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Investigation of chemical and physical properties of southwestern Wisconsin maple syrupTakano, Hiroyuki. January 2006 (has links) (PDF)
Thesis, PlanA (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.
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| 2 |
Changes in the Quebec maple syrup industry and economic implications for Maine and the US /Theriault, Veronique, January 2007 (has links)
Thesis (M.S.) in Resource Economics and Policy--University of Maine, 2007. / Includes vita. Includes bibliographical references (leaves 106-110).
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A study of seasonal changes in the composition of maple sap and syrup : with special reference to the anazotic and amino acids.Clements, Robert Lawrence, January 1955 (has links)
Thesis (Ph. D.)--Ohio State University, 1955. / Includes bibliographical references (leaves 73-79). Available online via OhioLINK's ETD Center.
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| 4 |
Analysis of production practices and demographic characteristics of the Ohio maple syrup industryGraham, Gary William, January 2005 (has links)
Thesis (Ph. D.)--Ohio State University, 2005. / Title from first page of PDF file. Document formatted into pages; contains xvi, 121 p.; also includes graphics Includes bibliographical references (p. 110-121). Available online via OhioLINK's ETD Center
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The Formation of Pyrazine Compounds and their Contribution to Maple Syrup FlavorAkochi-Koblé, Emmanuel January 1995 (has links)
No description available.
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| 6 |
The isolation and identification of the flavoring principle in maple syrup.Robison, S. C. January 1924 (has links)
No description available.
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| 7 |
A study of seasonal changes in the composition of maple sap and syrup, with special reference to the anazotic and amino acids /Clements, Robert Lawrence January 1955 (has links)
No description available.
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| 8 |
Microwave processing of maple sapFavreau, Denis. January 1996 (has links)
Maple sap was successfully transformed into maple syrup and maple syrup products by evaporation of water by microwave heating. Pulsed power supply with duty cycles of 100%, 75% and 60% were used for the microwave application. The dielectric properties of maple syrup at different moisture contents during the process were determined at 25$ sp circ$C. The products obtained were of excellent quality and were comparable to the highest grade prescribed by the industry. Pulsed power supply was found to have better efficiency of heating, but it increased the total time required for the process. The total time was also found to be dependent on the initial mass of the load. The behavior of the dielectric properties of the maple syrup was found to be fairly linear with moisture content and were found to be in close agreement with an empirical model found in literature. Microwave heating seems to have an enormous potential for production of high quality maple syrup.
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Microwave processing of maple sapFavreau, Denis January 1996 (has links)
No description available.
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| 10 |
Relationship of the chemical constituents of maple sugar and sand to the amount formed during maple syrup processing /Gallander, James Francis January 1964 (has links)
No description available.
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