2007. 19A(2) COMPARISON OF THE "SMALL” SPOUT WITH THE TRADITIONAL 7 16” SPOUT T.R. Wilmot, T.D. Perkins, B. Stowe, and A.K. van den Berg Proctor Maple Research Center - Wilmot Perkins - Document - PDFSEARCH.IO

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	2007. 19A(2) COMPARISON OF THE "SMALL” SPOUT WITH THE TRADITIONAL 7/16” SPOUT T.R. Wilmot, T.D. Perkins, B. Stowe, and A.K. van den Berg Proctor Maple Research Center Add to Reading List Document Date: 2007-11-04 11:01:43 Open Document File Size: 158,19 KB Share Result on Facebook Company Lg / / Facility University of Vermont Proctor Maple Research Center / Berg Proctor Maple Research Center The University of Vermont Underhill Center / / IndustryTerm stainless steel / / Organization University of Vermont / Vermont Proctor Maple Research Center / Vermont Underhill Center / / Person T.R. Wilmot / / Position T.D. / / ProvinceOrState Vermont / / SocialTag Maple syrup New England cuisine Quebec cuisine SAP AG Food and drink Syrup Canadian cuisine

2007. 19A(2) COMPARISON OF THE "SMALL” SPOUT WITH THE TRADITIONAL 7/16” SPOUT T.R. Wilmot, T.D. Perkins, B. Stowe, and A.K. van den Berg Proctor Maple Research CenterAdd to Reading List