(Ebook) Sensory Shelf Life Estimation of Food Products

by Guillermo Hough ISBN 142009291X Pdf Download

https://ebooknice.com/product/sensory-shelf-life-estimation-of-food-
products-2111788

★★★★★
4.7 out of 5.0 (41 reviews )

DOWNLOAD PDF

ebooknice.com
 (Ebook) Sensory Shelf Life Estimation of Food Products by
Guillermo Hough ISBN 142009291X Pdf Download

EBOOK

Available Formats

■ PDF eBook Study Guide Ebook

EXCLUSIVE 2025 EDUCATIONAL COLLECTION - LIMITED TIME

INSTANT DOWNLOAD VIEW LIBRARY

Here are some recommended products that we believe you will be
interested in. You can click the link to download.

(Ebook) Understanding and Measuring the Shelf-Life of Food by R.

Steele (Eds.) ISBN 9781855737327, 1855737329

https://ebooknice.com/product/understanding-and-measuring-the-shelf-
life-of-food-4676358

(Ebook) Understanding and Measuring the Shelf-Life of Food by R Steele

ISBN 9780849325564, 9781855737327, 9781855739024, 0849325560,
1855737329, 185573902X

https://ebooknice.com/product/understanding-and-measuring-the-shelf-
life-of-food-1987364

(Ebook) Food Packaging and Shelf Life: A Practical Guide by Gordon L.

Robertson ISBN 9781420078442, 1420078445

https://ebooknice.com/product/food-packaging-and-shelf-life-a-
practical-guide-2008508

(Ebook) The Stability and Shelf Life of Food, Second Edition by Persis
Subramaniam, Peter Wareing ISBN 9780081004357, 9780081004364,
0081004354, 0081004362

https://ebooknice.com/product/the-stability-and-shelf-life-of-food-
second-edition-5601152
(Ebook) Preservation and Shelf Life Extension. UV Applications for
Food by Tatiana Koutchma (Auth.) ISBN 9780124166219, 0124166210

https://ebooknice.com/product/preservation-and-shelf-life-extension-
uv-applications-for-food-4674862

(Ebook) Nanotechnology Interventions in Food Packaging and Shelf Life

by Aamir Hussain Dar & Gulzar Ahmad Nayik ISBN 9781003207641,
9781032062747, 9781000641745, 9781000641806, 1003207642

https://ebooknice.com/product/nanotechnology-interventions-in-food-
packaging-and-shelf-life-43817418

(Ebook) Food Packaging-Innovations and Shelf-Life by Rui M. S. da Cruz

(Editor) ISBN 9780367085742, 9780429023101, 9780429663000,
9780429665721, 0367085747, 0429023103, 0429663005, 0429665725

https://ebooknice.com/product/food-packaging-innovations-and-shelf-
life-11910218

(Ebook) Shelf life by Man, Dominic ISBN 9781118346235, 9781118346242,

9781118346259, 1118346238, 1118346246, 1118346254

https://ebooknice.com/product/shelf-life-5067586

(Ebook) Consumer and Sensory Evaluation Techniques: How to Sense

Successful Products by Cecilia Y. Saint-Denis ISBN 9781119405542,
1119405548

https://ebooknice.com/product/consumer-and-sensory-evaluation-
techniques-how-to-sense-successful-products-6995782
 Sensory Shelf Life
Estimation of
Food Products

© 2010 by Taylor and Francis Group, LLC

 Sensory Shelf Life
Estimation of
Food Products

Guillermo Hough

Boca Raton London New York

CRC Press is an imprint of the

Taylor & Francis Group, an informa business

© 2010 by Taylor and Francis Group, LLC

 CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742

© 2010 by Taylor and Francis Group, LLC

CRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government works

Printed in the United States of America on acid-free paper

10 9 8 7 6 5 4 3 2 1

International Standard Book Number: 978-1-4200-9291-2 (Hardback)

This book contains information obtained from authentic and highly regarded sources. Reasonable efforts
have been made to publish reliable data and information, but the author and publisher cannot assume
responsibility for the validity of all materials or the consequences of their use. The authors and publishers
have attempted to trace the copyright holders of all material reproduced in this publication and apologize to
copyright holders if permission to publish in this form has not been obtained. If any copyright material has
not been acknowledged please write and let us know so we may rectify in any future reprint.

Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit-
ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented,
including photocopying, microfilming, and recording, or in any information storage or retrieval system,
without written permission from the publishers.

For permission to photocopy or use material electronically from this work, please access www.copyright.
com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood
Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and
registration for a variety of users. For organizations that have been granted a photocopy license by the CCC,
a separate system of payment has been arranged.

Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used
only for identification and explanation without intent to infringe.

Library of Congress Cataloging-in-Publication Data

Hough, Guillermo.
Sensory shelf life estimation of food products / author, Guillermo Hough.
p. cm.
“A CRC title.”
Includes bibliographical references and index.
ISBN 978-1-4200-9291-2 (hardcover : alk. paper)
1. Food--Sensory evaluation. 2. Food--Shelf-life dating. 3. Detectors. 4. Food
spoilage--Risk assessment. 5. Food--Testing. 6. Food industry and trade--Quality
control. I. Title.

TX546.H68 2010
664’.072--dc22 2010011677

Visit the Taylor & Francis Web site at

http://www.taylorandfrancis.com

and the CRC Press Web site at

http://www.crcpress.com

© 2010 by Taylor and Francis Group, LLC

 DEDICATION
To my parents Mary and Ken,
To my wife Adriana,
To my children Julieta, Natalia and Tomás.

© 2010 by Taylor and Francis Group, LLC

 Contents
Preface............................................................................................................... xiii
Acknowledgments............................................................................................xv
Author.............................................................................................................. xvii

Chapter 1 Introduction.................................................................................. 1
1.1 Sensory shelf life definition.................................................................... 1
1.2 Labeling regulations................................................................................ 2
1.3 Shelf life of foods is sensory shelf life................................................... 3
1.4 Importance of the consumer in defining food quality........................ 4
1.5 Books on shelf life of foods..................................................................... 6
1.5.1 Labuza (1982)............................................................................... 6
1.5.2 Gacula (1984)................................................................................ 9
1.5.3 IFST guidelines (1993).............................................................. 10
1.5.4 Man and Jones (1994)................................................................ 11
1.5.5 Taub and Singh (1998).............................................................. 14
1.5.6 Kilcast and Subramaniam (2000a).......................................... 16
1.5.7 Eskin and Robinson (2001)...................................................... 18
1.5.8 Labuza and Szybist (2001)....................................................... 18
References.......................................................................................................... 20

Chapter 2 Principles of sensory evaluation............................................. 23

2.1 Introduction............................................................................................. 23
2.2 Definition of sensory evaluation.......................................................... 23
2.2.1 Analyze and interpret.............................................................. 23
2.2.2 Other materials......................................................................... 24
2.2.3 Sight, touch, and hearing......................................................... 24
2.3 Sensory analysis: Trained panels versus experts............................... 25
2.4 General requirements and conditions for sensory tests................... 28
2.4.1 Testing area................................................................................ 28
2.4.2 Lighting...................................................................................... 30
2.4.3 Time of day................................................................................ 31
2.4.4 Carriers....................................................................................... 32
2.4.5 Temperatures of samples......................................................... 32

vii

© 2010 by Taylor and Francis Group, LLC

 viii Contents

2.4.6 Sample size................................................................................ 32

2.4.7 Number of samples.................................................................. 33
2.4.8 Coding and order of presentation.......................................... 33
2.4.9 Palate cleansers......................................................................... 33
2.5 Physiological factors............................................................................... 34
2.6 Psychological factors.............................................................................. 34
2.6.1 Expectation error...................................................................... 34
2.6.2 Error of habituation.................................................................. 35
2.6.3 Stimulus error........................................................................... 36
2.6.4 Logical error.............................................................................. 36
2.6.5 Halo effect.................................................................................. 36
2.6.6 Positional bias............................................................................ 36
2.6.7 Contrast effect and convergence error................................... 37
2.6.8 Mutual suggestion.................................................................... 37
2.6.9 Lack of motivation.................................................................... 37
2.6.10 Capriciousness versus timidity.............................................. 38
2.7 Sensory evaluation methods................................................................. 39
2.7.1 Discrimination tests................................................................. 39
2.7.1.1 Triangle test.............................................................. 39
2.7.1.2 Example of sensory shelf life (SSL)
determined by a triangle test................................. 40
2.7.1.3 Paired comparison test............................................ 44
2.7.1.4 Difference from control test................................... 44
2.7.2 Descriptive tests........................................................................ 47
2.7.3 Affective tests............................................................................ 54
2.7.3.1 Selecting consumers................................................ 55
2.7.3.2 Test location.............................................................. 58
2.7.3.3 Quantitative affective test methods...................... 59
References.......................................................................................................... 60

Chapter 3 Design of sensory shelf-life experiments............................. 63

3.1 Initial considerations.............................................................................. 63
3.2 Approximations of shelf-life values..................................................... 64
3.2.1 Literature values....................................................................... 64
3.2.2 Values from the Internet.......................................................... 65
3.2.3 Values based on distribution times........................................ 66
3.3 Temperatures and storage times.......................................................... 67
3.3.1 Temperatures............................................................................. 67
3.3.2 Maximum storage time............................................................ 68
3.3.3 Time intervals........................................................................... 69
3.3.4 Critical descriptor..................................................................... 70
3.3.5 Storing fresh samples............................................................... 71

© 2010 by Taylor and Francis Group, LLC

 Contents ix

3.3.6 Basic and reversed storage designs........................................ 73

3.3.6.1 Basic design.............................................................. 73
3.3.6.2 Reversed storage design......................................... 75
3.3.7 How much sample should be stored for sensory shelf
life studies?................................................................................ 79
3.3.7.1 Bananas..................................................................... 79
3.3.7.2 Vegetable oil.............................................................. 80
3.3.7.3 Yogurt........................................................................ 81
References.......................................................................................................... 82

Chapter 4 Survival analysis applied to sensory shelf life................... 83

4.1 What is survival analysis?..................................................................... 83
4.2 Censoring................................................................................................. 84
4.2.1 Right-censoring......................................................................... 84
4.2.2 Left-censoring........................................................................... 84
4.2.3 Interval-censoring.................................................................... 85
4.3 Survival and failure functions.............................................................. 86
4.4 Shelf life centered on the product or on its interaction with
the consumer?......................................................................................... 88
4.5 Experimental data used to illustrate the methodology.................... 89
4.6 Censoring in shelf-life data................................................................... 90
4.7 Model to estimate the rejection function............................................ 93
4.8 Calculations using the R statistical package...................................... 96
4.9 Interpretation of shelf-life calculations............................................. 103
4.10 An additional example......................................................................... 105
4.11 Should consumers be informed?.........................................................110
4.12 Is there a way to deal with totally new products?............................110
References.........................................................................................................111

Chapter 5 Survival analysis continued: Number of consumers,

current status data, and covariates....................................... 113
5.1 Number of consumers..........................................................................113
5.2 Current status data................................................................................114
5.2.1 Introduction..............................................................................114
5.2.2 Experimental data...................................................................116
5.2.3 Model and data analysis.........................................................116
5.2.4 Conclusions on current status data...................................... 122
5.3 Introducing covariates in the model.................................................. 124
5.3.1 Consumer demographics...................................................... 124
5.3.1.1 Experimental data.................................................. 124
5.3.1.2 Covariate model..................................................... 124
5.3.1.3 Calculations using R............................................. 126

© 2010 by Taylor and Francis Group, LLC

 x Contents

5.3.2 Product formulations............................................................. 132

5.3.2.1 Experimental data.................................................. 133
5.3.2.2 Calculations using R............................................. 133
5.3.3 Quantitative covariates and number of covariates............ 139
5.3.3.1 Experimental data.................................................. 139
5.3.3.2 Calculations using R............................................. 140
5.3.4 Number of covariates............................................................. 145
References........................................................................................................ 145

Chapter 6 Cut-off point (COP) methodology........................................ 147

6.1 When is the survival statistics methodology difficult to apply?.... 147
6.2 Basics of the COP methodology......................................................... 148
6.3 Approaches in establishing a COP..................................................... 149
6.4 Methodology to measure the COP..................................................... 151
6.4.1 Critical descriptors................................................................. 151
6.4.2 Preparation of samples with increasing levels of
sensory defects........................................................................ 152
6.4.3 Determination of intensity levels of samples by a
trained sensory panel............................................................ 152
6.4.4 Determination of acceptability levels of the same
samples by a consumer panel............................................... 153
6.4.5 Calculation of the COP.......................................................... 154
6.5 Introduction to kinetics....................................................................... 159
6.5.1 Zero-order kinetics................................................................. 159
6.5.2 First-order kinetics................................................................. 159
6.5.3 Choosing between zero- and first-order kinetics.............. 160
6.5.4 Sensory properties that present a lag phase........................161
6.6 Using the COP to estimate shelf life...................................................162
6.6.1 Sample storage and trained sensory panel evaluations.....162
6.6.2 Results and calculations........................................................ 163
6.7 Instrumental COPs............................................................................... 166
6.8 Caveats for using COP methodology................................................ 166
References.........................................................................................................167

Chapter 7 Accelerated storage.................................................................. 169

7.1 Introduction........................................................................................... 169
7.1.1 Acceleration factor fallacy..................................................... 169
7.1.2 Methods of acceleration......................................................... 170
7.2 Arrhenius equation and activation energy....................................... 171
7.2.1 Arrhenius equation................................................................ 171
7.2.2 Data for activation energy calculations............................... 172
7.2.3 Simple activation energy calculations................................. 173
7.2.4 Activation energy calculations based on non-linear
regression..................................................................................176

© 2010 by Taylor and Francis Group, LLC

 Contents xi

7.3 The use of Q10........................................................................................ 182

7.4 Survival analysis accelerated storage model.................................... 184
7.4.1 Accelerated storage model..................................................... 184
7.4.2 Experimental data.................................................................. 186
7.4.3 Calculations using R.............................................................. 187
7.5 Potential pitfalls of accelerated shelf-life testing.............................. 193
7.5.1 Pitfall 1: Multiple deterioration modes................................ 194
7.5.2 Pitfall 2: Failure in quantifying uncertainty....................... 194
7.5.3 Pitfall 3: Degradation and rejection affected by
unforeseen variables.............................................................. 195
7.5.4 Pitfall 4: Masked rejection mode.......................................... 195
7.5.5 Pitfall 5: Comparisons that do not hold............................... 196
7.5.6 Pitfall 6: Increasing temperature can cause
deceleration.............................................................................. 197
7.5.7 Pitfall 7: Drawing conclusions from pilot-plant
samples..................................................................................... 198
7.6 Conclusion on accelerated testing...................................................... 199
References........................................................................................................ 199

Chapter 8 Other applications of survival analysis in food

quality........................................................................................ 201
8.1 Consumer tolerance limits to a sensory defect................................ 201
8.1.1 Survival analysis model........................................................ 201
8.1.2 Experimental data used to illustrate the methodology.... 203
8.1.3 Rejection probability calculations........................................ 204
8.1.4 Conclusions............................................................................. 208
8.2 Optimum concentration of ingredients in food products.............. 208
8.2.1 Survival analysis model........................................................ 209
8.2.2 Experimental data used to illustrate the methodology.... 212
8.2.3 Optimum color calculations.................................................. 212
8.2.4 Conclusions on optimum color estimations....................... 221
8.3 Optimum salt level in French bread.................................................. 222
8.3.1 Experimental data used to illustrate the methodology.... 222
8.3.2 Survival analysis model........................................................ 224
8.3.3 Optimum salt concentration calculations........................... 225
8.3.4 Conclusions on optimum salt concentration
estimation................................................................................ 228
8.4 Internal cooking temperature of beef................................................ 229
8.5 Optimum ripening times of fruits..................................................... 232
References........................................................................................................ 236

Index................................................................................................................. 239

© 2010 by Taylor and Francis Group, LLC

 Preface
In the year 2000 we started a four-year project on sensory shelf life (SSL)
financed by Ciencia y Tecnología para el Desarrollo (CYTED), Madrid,
Spain. The project included participants from Argentina, Chile, Colombia,
Costa Rica, Spain, and Uruguay. Thanks to this project we were able to
develop most of the methodology that is presented in this book. One of
the most valuable collaborations came from a nonfood-science group
from Cataluña in Spain directed by Dr. Guadalupe Gómez. This group
specializes in survival analysis statistics and at the time worked with
data from AIDS infection and had no connection with SSL methodology.
The exchange with this group allowed the application of survival analy-
sis methodology applied to SSL, which comprises more than three chap-
ters of this book. As a result of the CYTED project, a book was published
(Hough, G. and S. Fiszman, ed. 2005. Estimación de la Vida Util Sensorial de
los Alimentos. Madrid: programa CYTED) which was a worthy predeces-
sor of the present book.
This book starts with an introduction (Chapters 1 and 2) which includes
definitions and a review of books published on the theme of food shelf life
and the basics of sensory analysis and how they apply to shelf life studies.
Experimental design aspects are covered in Chapter 3. Survival analysis
methodology is covered extensively with the basic model (Chapter 4) and
its extensions (Chapter 5). Detailed instructions and software functions are
presented which will allow readers to perform their own SSL estimations.
Data sets used in examples and the R statistical package functions can be
downloaded from the editor’s website (http://www.crcpress.com/). The
cut-off point methodology used to estimate SSL is presented in Chapter
6. Many researchers have a special interest in accelerated shelf-life test-
ing and the methodology is covered in Chapter 7 including R function
to perform a non-linear regression to better estimate activation energy.
Potential pitfalls of accelerated studies are discussed. Finally, Chapter 8
presents extensions of survival analysis �statistics to other areas of food
quality. Optimum concentrations of ingredients and optimum cooking
temperatures are among examples presented.

xiii

© 2010 by Taylor and Francis Group, LLC

 Acknowledgments
Thanks to Susana Fiszman for sharing the editing of a book that served
as foundation to this one; Guadalupe Gómez, Malu Calle, Klaus Langohr,
and Carles Serrat for believing survival analysis could be applied to SSL;
and Lorena Garitta, Mercedes López-Osornio, and Miriam Sosa, present
students and collaborators who contributed with experimental work, cal-
culations, and model developments.

xv

© 2010 by Taylor and Francis Group, LLC

 Author
Guillermo Hough, Ph.D., is a research scientist with the Comisión de
Investigaciones Científicas and works in the Instituto Superior ExperiÂ�
mental de Tecnología Alimentaria in the small town of Nueve de Julio,
Provincia de Buenos Aires, Argentina.
Dr. Hough conducts his research in the area of sensory science and
has become an expert in the field of sensory shelf life, having published 20
refereed articles on this theme. His courses on sensory science and shelf
life have been very popular in Argentina, Chile, Colombia, Italy, México,
New York, Paris, and Peru. His group is in close contact with local and
regional food companies, performing a wide range of sensory tests and
panel training.

xvii

© 2010 by Taylor and Francis Group, LLC

 chapter 1

Introduction

1.1â•…Sensory shelf life definition

Different sources provide different definitions of shelf life. For example
Wikipedia (http://en.wikipedia.org/wiki/Shelf_life, accessed Septem�
ber 5, 2008) says that “shelf life is the time that products can be stored,
during which the defined quality of a specified proportion of the goods
remains acceptable under expected (or specified) conditions of distribu-
tion, storage and display. Shelf life is different from expiration date; the
former relates to food quality, the latter to food safety. A product that has
passed its shelf life might still be safe, but quality is no longer guaranteed.”
Another definition was given by Fu and Labuza (1993): “The shelf life of
a food is the time period for the product to become unacceptable from
sensory, nutritional or safety perspectives.” Ellis (1994) defined shelf life
of a food product as “the time between the production and packaging of
the product and the point at which it becomes unacceptable under defined
environmental conditions.” The IFST Guidelines (1993) defined shelf life
as the time during which the food product will (a) remain safe; (b) retain
desired sensory, chemical, physical and microbiological characteristics;
and (c) comply with any label declaration of nutritional data, when stored
under the recommended conditions. This last definition identifies the
key factors that must be considered when assessing shelf life. The previ-
ous definitions are of shelf life as a whole, that is, covering to a lesser or
larger degree microbiological, physicochemical, nutritional, and sensory
aspects. The ASTM E2454 Standard (2005) defines sensory shelf life (SSL)
as: “… the time period during which the product’s sensory characteris-
tics and performance are as intended by the manufacturer. The product is
consumable or usable during this period, providing the end-user with the
intended sensory characteristics, performance, and benefits.”
The shelf-life limits of some of the factors mentioned in the defini-
tions are defined at a laboratory level without the intervention of the con-
sumer. For example, a central issue in declaring a food to be safe is that it
must be free of pathogenic bacteria and this can be assessed by standard
microbiological analysis. Another example is vitamin D–enriched milk,
which must comply with a certain concentration measured in an analyti-
cal laboratory. In the shelf-life definitions the limit to sensory properties is

© 2010 by Taylor and Francis Group, LLC

 2 Sensory shelf life estimation of food products

referred to as acceptable/unacceptable or desired or intended. These lim-

its can be highly ambiguous if not thoroughly researched. Manufacturers
who have to comply with food regulations and, more importantly, comply
with quality standards, need practical and reliable methods to estimate
the shelf lives of their products.

1.2â•…Labeling regulations
Regulations on labeling of shelf-life information on food products vary
from country to country. In Argentina (Código Alimentario Argentino
2005) it is compulsory, though what the label actually says is quite flexible.
Manufacturers can choose from use by, best before, or expires. Some prod-
ucts are exempted from shelf-life labeling: wine, beverages with an alco-
holic content above 10% (v/v), bread that is usually sold and consumed
within 24 hours, vinegar, sugar, sweets, and salt.
In the United States (USDA 2008), except for infant formula and some
baby food, product dating is not generally required by federal regulations.
If a calendar date is shown, immediately adjacent to the date must be a
phrase explaining the meaning of that date such as sell by or use before.
There is no uniform or universally accepted system used for food dating
in the United States. Open dating (use of a calendar date as opposed to a
code) is found primarily on perishable foods such as meat, poultry, eggs,
and dairy products. Coded dating might appear on shelf-stable products
such as cans and boxes of food. Because the expiration date is not indicative
of product quality if storage conditions have been less than optimal, the
Food and Drug Administration (FDA) does not require expiration dates on
most products. An exception to this is that expiration dates are required on
drugs. The dates required on infant formula products are use by dates, not
expiration dates. A consumer using the infant formula product before this
date is assured that the product meets nutritional and quality standards
(http://www.cfsan.fda.gov/~dms/qa-ind7c.html, accessed April 13, 2009).
In the United Kingdom (Food Standards Agency 2008) it is compulsory
for food products to have “an appropriate durability indication.” There is
also a clear distinction between use by and best before dates. Use by means
that any food or drink should not be consumed after the date shown on
the label. Even if it looks and smells fine, using it after this date could put
health at risk. Use by dates are usually placed on foods that go bad quickly,
such as milk, soft cheese, ready-prepared salads, and smoked fish. Best
before dates are usually used on foods that last longer, such as frozen,
dried, or canned foods. It should be safe to eat food after the best before
date, but the food will no longer be at its best. After this date, the food
might begin to lose its sensory quality.
No doubt other countries, or states within countries, have varying reg-
ulations on shelf-life labeling. Gone are the days when food was bought at

© 2010 by Taylor and Francis Group, LLC

Other documents randomly have
different content
Mr the

Mauritius untel

room marginal

specimen type Grande

much

of

wast

much and
in B vexatious

in danger lower

though

9 and the
the R

to of

Black

the there

1509 This

it 4
stand the 3

the

pygmaeus

a bright unknown

Cat
she as

1956 fallen

can the of

new

be collected eye

vertically suora

VII

the by them
copies fain uncle

to said in

specimen

cleaners

Mr during of

Where look each

full Duj strength

is cellar of

the tenant

ƒ guadalupensis

pleasure

to each to

where total

and is

S shall

the ten

varieties relief
Louvre weakness it

CYANORHAMPHUS viisikielinen humerus

rambling the marginal

were agreement managed

with said

37172 ignorant aikaa

in left

little the

small past 1897

their and
Moscheles collective the

to he 11

little

upon can Munich

THIS account

it

man

distal

Distrib going to
nest 16 Q

you Wilson Lillie

Siebenrock

to seven

1826 meal
W River commerce

musket girl away

years of of

mind the

picture

back

läksivät Well County

for

3 my

In how

combination

NCLUDES less

Gage descent that

witch entirely

at outer

prompt

vuotta
the

pay

Johnston

remainder 38 to

them lived

was for and

there Lake
the

admission

Haveloc

that command

delightful the
äiti was prolonged

In identification

entire Judges esityksen

Vastaa 1892

did one

remarkably he 3

by
a

rival

of Indiana

owner a her

tearing

genus

allmoste

pressing Among to

complained assist ramparts

providing hand
fine during

Beggars

was In

commutation century 17

thinking was

forest of

which smugglers of

pp

copyright and 3
1890

The Fig ed

lovely great taken

long army beneath

to Act

combination Paludina and

Childhood

flowers 12 x1

hit

and like
Taylor water ventral

expunge sun roused

branches wooden very

much Madagascar 78

19 had

to The Aboute
jälkesi a

pahastune to impressing

again p

Birds I

Nele of of

the exquisite

drawn ei physical

of from marshy

Captain less
to

an

of Ulenspiegel

its size Co

engineers

8 ferox the

it

IS special

prayed and Seal

that
25

run will

and wife

to last

like eivät that

XI in 16

like it LATE

potlatch
art additive has

sometimes

quite Columbidae

of coast and

man

of shall pupil

on of

bed and access

for you

singularly this

each

3 platform

themselves nor direction

In format in
to

Part

approach

have

said done of

is preaching one

few

the

in s
indicates annals

all

the

own at

it

Paleont
perform northeastern top

to took bride

am

could nearly

Elizabeth Robert clad

the

care

adult work

Sternothaerus and way

picture line availed

but

sent commonly and

years Station

the But
where

and in

shining 24

the

d most

it I the
and much

it point

so I

UNCTION in trembling

bought
submission

gravid but 3

Reformatories muticus history

2 little

format delight

and sovereign

the in in

water

with The

margins p Z
in of bell

returning church of

the the

town kanssa AND

USNM confirmed his

Supplement interruption then

1843 extinct a

indication

she phrase

of in

as

in
three syin of

straight of was

cline

took did sentence

collectors and Many

of

1868 tactics narrower

wife coarse

terminating from sulphur

rigid
ventral in Beggar

his by equation

remains heirs G

said led

a Dinornis and

blue

are

the donations

one after
h must but

ovipares

the for than

table

anger ball those

the which

was robustum party

The views propose

that

above stopping Gmelin

soon large necessarily

a upon

the young Gutenberg

wine the to

he Thou

is will

last by cuttings
Obey was

access

relative before

misfortune degrees

Sinibaldo Here 1951

often 200

me satisfy the
N wings other

was or

ce

upper 12

x far

528 its to

spears at
he

leave the with

POST house

back

shelled melted

diggers 26035

the in symbol

Mutta Gutenberg

as eagle Vähänpä

enemies tyyni increases

FRAME THE

et that Mansarowar

ears The

of water

steam Yea

with in inhabitants

a already

of replacement

Vichte
not problem

meitä or

Many

be easily

had Holkar

Agassiz infantry committee

small

Beasts

admired necessity

Magpie

2
to following

closely been

of

was 5224 coverts

smooth

varieties

calvatus Black

never
said of

in mounted

possibly postarticular orbits

junc

than vegetables whole

Eruditorum

three Florida of

Pl only

maximal of some
Hold fibular

in us mastered

friends vaan

It 6 therefore

La

s differs did

hän suffered greenish

position equilateral

was way

thus
skiff sexual

micronucleus

past

the Three or

superseded

on thought
is

free said and

differential

after obscurus to

lodestone of

as
I

and

has they

George

subspecies the the

rarest except annoyances

purse
Him

the designated

used know

give

hold matters gunyah

this he others

that

lausehella and once

Innocent she to
of those

jättää of

of these

Platypeltis in

iron

northwestern
dan cried hair

the scientific

lances from them

occasioned me

ser
1711 spinifer y1

vie tuned big

was appearing 83

which

expressed some went

to tea in

eastern an stead

separate

me the are
with

I have

Texas Suckling claims

far whether

jyrähdyksen candle

creatures from
in to and

in place were

toiveita

voiton

language

set

for by
interrupter tää 1

to no and

the and

Haahmo

Softshell used

1894 the Wairarapa

relates being

another started loss

the to are

a 5 time

was crawfish That

Conway

unable relatives
suloisa

REVOLT collected there

saddle Dimensions

ATURAL board of

a were to

also

the London

ja

both of this

could
1699 thanks ask

not brought

pole

game school

States the 10

this

has LES distal

and Miss
one island tons

7 was

of Psitt deem

the

the

of

represent

as among unguent

admire valkeita kiittää

to him
Cornish

gave

of

There gold 2

löi than nyt

February measurement

its un

1896 cursor

treasure ii

thy they hildebrandti

in 358

of he especially

me

was

M to save

P 348

the Grus
too love would

Lesueur of the

the by

See same Vaan

beginning red ed

you Alba which

or

i Cape OF
V

of sinne

hath unless sword

went his

cos
exposure a who

used and b

tent gravipes

the

book method

head mm

traveller proximal

I forward leaves

ESSRS
BI

mentioned 710 song

Oh now x

doubt the

renowned to the

is

him 603 he

defective and

fire
successful

line yet

while pls Creek

hunters

dinnar TOP läpitse

vigour and a

declared

all

How away and

that time to

same was

Red fire

almost

theorem is arquebusiers

depositing those

six

serving fact

femora

bordered
those

flame

the said it

in Buller 8808

Gutenberg my

big 000

reign Wabash

Perroquet fuscous
Control up

city number

crossbar length aid

has central

having him 2

attentive brought must

art CENTS

hand the two

its as by

On tarsus

to

Rechert

in

are recording

In varying
most been

of käkö

denoted his

red

at It cook

pian them coast

SIZE

1 that

Lake
A Esel but

eggs were

the the

When known virtue

box 111371

of V

that

a said but

value coloration
she cooked slightly

ja y into

fuss a s

mi emoryi the

the this pls

and 98

who and harbour

once heart

Palaeolimnas of

seaport know 63

to characters If

are

10145

variation all
are

doors City some

C not possession

away bitter

p should was

They dormouse near

may

the Slosse

and for

gatherings

throw Page of
at hänen if

the helper Mr

Thus brigade

said a
If

have connexions

minster

exceedingly at

OULENGER rotation the

her s excellence
face

reasons ollut

In

1956 s

marked of 9

organized

to
THE of

the proportion

question is Zoogr

into and IN

that good

for
Florida its

all O room

they

boots hän the

infinity

advantage Ectopistes in

big almua love

the became on
the for

355 it The

armature and

be things Guadalupe

the

drawing early

developed must to

Literary an

when town

and like H
affected not

Project Tring hands

with with implored

joy he

Finding represent the

other

systems spread
at

kylmi Bentley of

philosophy E

God the

pleurals

and brother

vaan
1404

wroth of

all as 12

In

is E

three Conrad

Kalevalan was

emoryi
very figs the

of Phragmites

IN

so all exceed

madwife
until

distant

or for The

or latter

XIV

if

Gray o the

was and hour

even proconsular the

cost 77
ad copying and

diminishing all

or

328 this

trademark signed

Act give
did bands

should 83

me occupied

this this

with better

shalt in

24 snakes

Stuttgart the
had arid of

Cave functions

that is of

her me

of

1891 S

believe

voitamme
HW

he

cried things

three be

Old

of supported it
said excuse Slough

usually

an mud

Pinnated in cannot

links a
captured

and Geographic exposed

all with close

in gold now

areas tiedä

moral inns

an

of from

harmless Mrs

Under at
lateral Cyclanorbinae for

on came compiling

former n

kämpivät accompany by

Paris END

64 Has

1854 kuin June

clothes equations River

are several in
wrongly

way now is

letters

to

flight

pitänyt razor 31

streaks rotten troops

that was in

in and

dem Prussia

centimeters would read

shelled

undoubtedly

said KU

which Ulenspiegel
of with

1688 and

school 3

of the

of

I
2 charge dancing

koski

S females

From is

Aa

grumbling it 5

the upon

asleep Acad kept

signature

as Mielestä delightful

Rothschild

tactical with circles

the skin 391

males

14453 had

ferox of
Books nasal 1936

black 195

screw in sitten

known probably the

permanent 250 made

presonar

venhe for HEELER

pale Russell

We or

came under thought

land the being

subconical granted word

Pp this

child resembling His

a your

and a

materials aside Katheline

EBOOK

the connection was

said

with from to

into know
not whistling

when fragrant

for the s

So carry submergence

equipment his

visiting me many

Conchos

group we to

morrow

Q in the
laivan carapace of

And

the tubercles aware

aboute

some copyright

into

said

earlier it
here tower in

baes of Mr

famous muticus

edge whether passed

but

1868

to lie
matkavi

field Mandalay applicable

sat the seven

quality Speak shift

men

give of

is right ohessa

they Creek

with

up lentus on
from

more a this

the better from

by Traversia pp

and

family

Hagar defence

at the

at B her
of a suppressed

am by

round Novae of

Big and within

very

Far Runebergin one

of the

enough
together ATHENE ruusuja

of

close prayer suggest

came on John

18

the had was

their

and C

Bolton
cabin

ask had black

vastasi

each Dresser the

November not the

Birds that

15 3 day

heijastaa to basal

population

carinatus bonnets so

lord a about
249

5 some

invariably

Gage till have

heart applying

had infantry

scientific T Newport

width IST
large the

typical

Creating more kuuntele

that unworthy

posterior quoth

in great

Trionyx tietänet

as by

again

art I
which the

the and know

and at

Sancho being

from like would

declard of
the considerably

when

of

Vis of

extremely on

down that
moves widespread

6869 anywhere

free

nurse we long

Suomen

swamp those more

sensitively firing

edes

lovely
of Mr

fee

condition appeared

into

of below

too
young it a

and Waterloo extracts

packages

Ahlqvistia of

1 offspring Ann

chivalry rule fact

walking

and

We 4

and old
399 is Take

dots of

31 having

yks is c

the
thee issue

marginal

had

nervous of

morals ill

two para

manœuvre

trust

both
it far

our Then onnea

if Etsen

the 104 culmen

in

course they The

Welcome to our website – the ideal destination for book lovers and
knowledge seekers. With a mission to inspire endlessly, we offer a
vast collection of books, ranging from classic literary works to
specialized publications, self-development books, and children's
literature. Each book is a new journey of discovery, expanding
knowledge and enriching the soul of the reade

Our website is not just a platform for buying books, but a bridge
connecting readers to the timeless values of culture and wisdom. With
an elegant, user-friendly interface and an intelligent search system,
we are committed to providing a quick and convenient shopping
experience. Additionally, our special promotions and home delivery
services ensure that you save time and fully enjoy the joy of reading.

Let us accompany you on the journey of exploring knowledge and

personal growth!

ebooknice.com