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1
Published 1989
Springer US
Table of Contents: “...) Solutions -- Table C-2. Relationship Between Specific Gravity and Concentration of Aqueous Alcohol Solutions...”
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2
by Arab, Leonore, Wittler, Marion, Schettler, Gotthard
Published 1987
Springer Berlin Heidelberg
Table of Contents: “...Levnedsmiddeltabeller -- Food Composition and Nutrient Tables 1986/87 -- Food Composition Table...”
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3
Published 2022
Springer Nature Singapore
Table of Contents: “...: Table Eggs -- Chapter 4 - Non-destructive Quality Assessment of Table Eggs for Online Sorting -- Part-II...”
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4
by Rothe, Manfred
Published 1988
Springer Netherlands
Table of Contents: “... and taste -- 1.2. Attributes contributing to flavour sensation -- 1.3. Terminology -- 1.4. Aroma and flavour...”
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5 Table of Contents: “...1 History of Wine in America -- 2 Viticulture (Grape Growing) -- 3 Wine Microbiology -- 4 Enology...”
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6 Table of Contents: “...1 Introduction -- 2 Viticulture for Winemakers -- 3 Preparation of Musts and Juice -- 4 Yeast...”
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7 Table of Contents: “... Plans -- Appendix 2. Calculations for Chapter 2 -- Appendix 3. ISO Methods Referenced in Tables...”
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8
by Norsker, Henrik
Published 1991
Vieweg+Teubner Verlag
Table of Contents: “...1. Introduction and Scope -- 2. Products and Options -- 3. Main Product Lines and Forming Options...”
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9
Published 2016
Springer US
Table of Contents: “... Traditional Lithuanian Mead -- Horchata -- “Dobos”: A super-cake from Hungary -- Traditional Green Table...”
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10
Published 1995
Springer US
Table of Contents: “... Procedures -- Appendix I. Tables of Constants, Conversion Factors -- Appendix II. Laboratory Safety...”
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11
by Belitz, Professor Dr.-Ing. H.-D., Grosch, Professor Dr.-Ing. W.
Published 1999
Springer Berlin Heidelberg
Table of Contents: “...0 Water -- 1 Amino Acids, Peptides, Proteins -- 2 Enzymes -- 3 Lipids -- 4 Carbohydrates -- 5 Aroma...”
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12
by Belitz, H.-D., Grosch, Werner, Schieberle, Peter
Published 2004
Springer Berlin Heidelberg
Table of Contents: “...0 Water -- 1 Amino Acids, Peptides, Proteins -- 2 Enzymes -- 3 Lipids -- 4 Carbohydrates -- 5 Aroma...”
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13
by Lees, R.
Published 1973
Springer US
Table of Contents: “...1 Basic Technical Considerations -- 2 Sugars and Related Materials -- 3 Cocoa Beans -- 4 Fats...”
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14
by Hart, Frank L., Fisher, Harry J.
Published 1971
Springer Berlin Heidelberg
Table of Contents: “...1 Introduction—General Methods for Proximate and Mineral Analysis -- 2 Alcoholic Beverages -- 3 Non...”
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15
Published 2002
Springer US
Table of Contents: “...1—Microbiological Hazards and Their Control -- 2—Evaluating Risks and Establishing Food Safety...”
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16
Published 1974
Steinkopff
Table of Contents: “...— Table des matières — Contents -- 1. Die Vitamine, ihre Klassifizierung, Synthese und...”
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17
by Lawless, Harry T.
Published 2013
Springer US
Table of Contents: “...Section A. Introductory Material and General Instructions -- 1. Introduction for Students -- 2...”
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18
by Salunkhe, D.K., Deshpande, S.S.
Published 1991
Springer US
Table of Contents: “... and Nutritional Quality -- Processing and Products -- Future Research Needs -- References -- 2. Legumes -- Origin...”
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19
by Askar, Ahmed, Treptow, Hans
Published 1993
Springer Berlin Heidelberg
Table of Contents: “...3.6 Measurement of Water Activity -- 4 Sensory Analysis -- 4.1 Organization of the Tests -- 4.2...”
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20
by Mouritsen, Ole G.
Published 2009
Springer US
Table of Contents: “... With Green Tea -- At the table & At the Bar -- How Does One Eat Sushi? -- Cha – Japanese Tea...”