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Product	Price	Quantity	Subtotal
Quality Loss of Chocolate due to Liquid Alcoholic Centers	$15.00	1	$15.00	×
Moulds and Moulding: Examples and Techniques	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Mould Making - Designed as Art, Designed to Work	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Motivating Consumers Where They Shop: Reprint from August 1965	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
NAFTA and International Regulatory Update	$15.00	1	$15.00	×
NAFTA and International Regulatory Update	$15.00	1	$15.00	×
Motivating Consumers Where They Shop: Reprint from August 1965	$15.00	1	$15.00	×
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Nuts-From Rags to Riches in a Decade	$15.00	1	$15.00	×
Oil Migration in Chocolate	$15.00	1	$15.00	×
Natural Food Colors for Confections	$15.00	1	$15.00	×
Natural Colors and Adulteration	$15.00	1	$15.00	×
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Subtotal	$285.00
Total	$285.00