1 Table of Contents: “...Levnedsmiddeltabeller -- Food Composition and Nutrient Tables 1986/87 -- Food Composition Table...”

2 Table of Contents: “... at Temperatures Other Than 20 °C -- Table D-2. Amounts of Sulfur Dioxide Required per 1,000 Gallons of Juice...”

3 Table of Contents: “...Chapter 1 - Poultry and Egg Production: An Overview -- Chapter 2 - Egg formation and Embryonic...”

4 Table of Contents: “... and taste -- 1.2. Attributes contributing to flavour sensation -- 1.3. Terminology -- 1.4. Aroma and flavour...”

5 Table of Contents: “...1 History of Wine in America -- 2 Viticulture (Grape Growing) -- 3 Wine Microbiology -- 4 Enology...”

6 Table of Contents: “...1. Introduction and Scope -- 2. Products and Options -- 3. Main Product Lines and Forming Options...”

7 Table of Contents: “...1 Introduction -- 2 Viticulture for Winemakers -- 3 Preparation of Musts and Juice -- 4 Yeast...”

8 Table of Contents: “... Plans -- Appendix 2. Calculations for Chapter 2 -- Appendix 3. ISO Methods Referenced in Tables...”

9 Table of Contents: “...0 Water -- 1 Amino Acids, Peptides, Proteins -- 2 Enzymes -- 3 Lipids -- 4 Carbohydrates -- 5 Aroma...”

10 Table of Contents: “...0 Water -- 1 Amino Acids, Peptides, Proteins -- 2 Enzymes -- 3 Lipids -- 4 Carbohydrates -- 5 Aroma...”

11 Table of Contents: “...1 Basic Technical Considerations -- 2 Sugars and Related Materials -- 3 Cocoa Beans -- 4 Fats...”

12 Table of Contents: “...1 Introduction -- 2 Application of Sensory Evaluation in Wine Making -- 3 Grape Maturity...”

13 Table of Contents: “...1 Introduction—General Methods for Proximate and Mineral Analysis -- 2 Alcoholic Beverages -- 3 Non...”

14 Table of Contents: “...1—Microbiological Hazards and Their Control -- 2—Evaluating Risks and Establishing Food Safety...”

15 Table of Contents: “... -- Exercise 3:  The t-tests.- Exercise 4. Simple Correlation.- Exercise 5. One and two-way ANOVA.- Exercise 6...”

16 Table of Contents: “...3.6 Measurement of Water Activity -- 4 Sensory Analysis -- 4.1 Organization of the Tests -- 4.2...”

17 Table of Contents: “...— Table des matières — Contents -- 1. Die Vitamine, ihre Klassifizierung, Synthese und...”

18 Table of Contents: “...Plant Production and Consumption Trends -- References -- 1. Cereals -- Production and Distribution...”

19 Table of Contents: “...Section I Ecological Diversity and Food Acquisition -- 1 Primates: Their Niche Structure...”

20 Table of Contents: “... Reading -- Appendixes -- Appendix A-1. Conversion Factors Expressed as a Ratio -- Appendix A-2. Properties...”