毕业论文目录英文版

步骤如下：

1、首先生成中文目录，以office2010为例，打开office2010，在菜单栏点击【引用】，第一个功能就是【目录】，点击出现下拉框，选择【自动目录1】，即可生成中文目录。

2、按【ctrl+Enter】键换页，再重复【第1步骤】，又生成一个中文目录。

3、把【目录】改成【Contents】,把其他标题用【百度翻译】翻译成因为即可，最后生成的【Contents】,即生成了英文目录。

扩展资料：

著名目录学家余嘉锡在《目录学发微》中，总结了目录学在考辨古籍上的六种作用：

一曰以目录著录之有无，断书之真伪；

二曰用目录书考古书篇目之分合；

三曰以目录书著录之部次，定古书之性质；

四曰因目录访求阙佚；

五曰以目录考亡佚之书；

六曰以目录书所裁姓名卷数，考古书之真伪。

余先生的上述论断，是深刻的。目录对于研究者来说，又是得力的助手和工作的指商。出于目录是图书的分类著录，因而利用目录有助于查阅有关图书资料， “即类求书，因书究学”；同时目录在分门别类之中，亦可展观文化学木的源流、派别，从而使人们可从中“辨章学术，考镜源流”，这对于研究工作，无疑是有着重要意义的。在研究、整理和运用历史文献的过程中，对于目录特别是史部目录必须认真加以学习和研究。

参考资料：百度百科：目录

毕业论文（graduation study）是指高等学校（或某些专业）为对本科学生集中进行科学研究训练而要求学生在毕业前撰写的论文。一般安排在修业的最后一学年（学期）进行。学生须在教师指导下，选定课题进行研究，撰写并提交论文。

写毕业论文主要目的是培养学生综合运用所学知识和技能，理论联系实际，独立分析，解决实际问题的能力，使学生得到从事本专业工作和进行相关的基本训练。毕业论文应反映出作者能够准确地掌握所学的专业基础知识。

前言第一章 基本知识一、绪论二、选择论题和确定论文题目三、收集资料、分析资料、拟订参考书目四、构思与拟订提纲五、拟稿六、修改、润饰、定稿七、论文的格式八、开题报告的写法九、论文答辩十、与指导老师密切合作第二章 专题毕业论文写作一、英美文学二、翻译理论与实践三、英语语言四、语言与文化五、英语教学法第三章 优秀毕业论文选评Charles Macklin’s ShylockRealism in O.HenryTwo Cognitive Approaches to Language Learning附录国内外外语与外语教学类主要学术期刊国内外在线图书馆网址国内外外语与外语教学类网址英语专业毕业论文评审参考标准主要参考书目 chapter 1 introduction1.1 definition of the graduate thesis1.2 major features of the graduate thesis1.3 subject areas for english majors to do the research1.4 structure of the graduate thesis for english majors1.4.1 the front matter1.4.2 the text1.4.3 the back matterchapter 2 planning the paper2.1 choosing a topic2.1.1 getting start in finding a topic2.1.2 the principles of choosing a topic2.1.3 how to find an appropriate topic2.2 writing a thesis proposal2.2.1 the importance of writing a strong thesis proposal2.2.2 the structure of a thesis proposal2.3 research methodology2.3.1 the classification of language research2.3.2 research methods2.3.3 data collection2.3.4 writing techniqueschapter 3 writing the paper3.1 writing the abstract of a thesis3.1.1 what is an abstract？3.1.2 structure of an abstract3.1.3 types of abstract3.1.4 how to write a good abstract3.1.5 the extract of key words3.2 writing the introduction3.2.1 the major elements in an introduction3.2.2 summary3.3 conclusion3.4 revision3.5 documentation3.5.1 format of citation and notes3.5.2 format of works cited3.6 acknowledgementschapter 4 optional 4.1 a thesis on english education4.2 a thesis on linguistics4.3 a thesis on translation4.4 a thesis on linguistics

1 Introduction 1.1 Introduction 2 onions The nutritional content of 1.2 onion 2 1.3 The health onion 2 1.4 juice vegetable juice clarification method 3 1.4.1 Enzyme treatment 3 1.4.2 deal with ultrafiltration membrane 4 1.4.3 to clarify the 5-treated 1.5 to clarify the preservation methods of onion juice 5 1.5.1 Preservation potassium sorbate 5 1.5.1 Preservation of citric acid 5 1.6 Prospect of 6 2 Materials and Methods 6 2.1 Test materials, equipment and reagents 6 2.1.1 Test Materials 6 2.1.2 Test apparatus 6 2.1.3 Test Kit 7 2.2 Test Method 7 2.2.1 Preparation of onion juice 7 2.2.2 onion juice clarification 7 2.2.3 to clarify the clarification of onion juice preservation 7 3 Results and Analysis 7 3.1 onion juice pectinase treatment to determine the optimal dosage of 7 3.2 onion juice pectinase processing time to determine the optimum water bath 8 3.3 pectinase treatment of onion juice to determine the optimum water temperature of 9 3.4 Orthogonal analysis of onion juice pectinase to clarify the role of the optimal conditions for 10 3.5 to clarify the preservation of onion juice test 11 3.5.1 to clarify the degree of cold storage on the impact of 11 3.5.2 to clarify the degree of citric acid on the impact of 12 3.5.3 Potassium Sorbate onion juice during the period of preservation to clarify the impact of 14 degrees Potassium sorbate and citric acid 3.5.4 to clarify the impact of the degree of contrast 15 4 Conclusion ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 16 5 References ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...... 16 6 a vote of thanks ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... .............. 18