Maple Syrup: Differences between Vermont and Quebec

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2010

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Consortium Érudit

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Copyright © Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada, 2010



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Amy Trubek, « Maple Syrup: Differences between Vermont and Quebec », Cuizine: The Journal of Canadian Food Cultures / Cuizine: Revue des cultures culinaires au Canada, ID : 10.7202/044354ar


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Abstract En Fr

This short essay explores the differences between the maple syrups of Vermont and Quebec in terms of production, processing, and quality control.

Cet article analyse les différences entre la production, la transformation et la régulation de la qualité du sirop d’érable cultivé à Vermont et à Québec.

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