1 “... comprises: More than 280 new publications and 900 publications in all Each item includes "Co-contamination...”

2 Table of Contents: “... baking -- Bread consumption versus other food items -- Bread baking -- The consumer preferences...”

3 “... science and cultural viewpoint, presenting a balanced, evidence-based view of each food item. Following a...”

4 Table of Contents: “.... Consumer marketing -- 1.3 Phase II. Individual item sensory testing -- 1.4 Phase III. Consumer meal testing...”

5 “... more than just an extra item in the intellectual database of modern food and health scientists...”

6 “... this one item arises and how it changes along the way. This is a crucial feature to bear this in mind when...”

7 “... particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects...”

8

9 Table of Contents: “... -- Dry Sausages -- Emulsion-Type Sausages -- Specialty Items -- Miscellaneous Sausages -- Summary -- 11...”

10 Table of Contents: “... -- 8.4 Organic sauces and pickles -- 8.5 Organic ready meals -- 8.6 Organic snack items -- 8.7 Organic...”

11 Table of Contents: “... -- Iterating over multiple items -- How to do it... -- How it works... -- There's more... -- Using hashes...”

12 “... estimates of the production methods and packaging facilities necessary to enable new or improved items...”

13 “... generally used throughout the food industry and some other areas that produce items that need to be wrapped...”

14 “..., fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product...”

15 “... to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw...”

16 “... and similar retail items. Similarly, the legislation covering food hygiene has been modified to place...”

17 “... beverages or groups of beverages, with the addition of a number of general chapters to cover items of common...”

18 “... on processed food. Many of these criticisms are valid for some processed-food items, but many statements...”

19 “... essential insights into perception, formation, and development, enabling developers to enhance food items...”

20 “... need to refer occa­ sionally to particular items or chapters. In this sense, each chapter is designed...”