xref_spec.rb in isodoc-1.8.2

- old
+ new

@@ -1867,22 +1867,22 @@
           </clause>
           <terms id='terms'displayorder="3">
         <title>2.</title>
             <term id='_waxy_rice'>
              <name>2.1.</name>
-              <preferred>waxy rice</preferred>
+              <preferred><strong>waxy rice</strong></preferred>
               <termnote id='note1'>
                 <name>Note 1 to entry</name>
                 <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                   The starch of waxy rice consists almost entirely of amylopectin. The
                   kernels have a tendency to stick together after cooking.
                 </p>
               </termnote>
             </term>
             <term id='_nonwaxy_rice'>
              <name>2.2.</name>
-              <preferred>nonwaxy rice</preferred>
+              <preferred><strong>nonwaxy rice</strong></preferred>
               <termnote id='note2'>
                 <name>Note 1 to entry</name>
                 <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                   The starch of waxy rice consists almost entirely of amylopectin. The
                   kernels have a tendency to stick together after cooking.
@@ -1955,21 +1955,21 @@
           </clause>
           <terms id='terms' displayorder='3'>
             <title>2.</title>
             <term id='_waxy_rice'>
               <name>2.1.</name>
-              <preferred>waxy rice</preferred>
+              <preferred><strong>waxy rice</strong></preferred>
               <termnote id='note1'>
                 <name>Note 1 to entry</name>
                 <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                   The starch of waxy rice consists almost entirely of amylopectin. The
                   kernels have a tendency to stick together after cooking.
                 </p>
               </termnote>
               <term id='_nonwaxy_rice'>
                 <name>2.1.1.</name>
-                <preferred>nonwaxy rice</preferred>
+                <preferred><strong>nonwaxy rice</strong></preferred>
                 <termnote id='note2'>
                   <name>Note 1 to entry</name>
                   <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                     The starch of waxy rice consists almost entirely of amylopectin.
                     The kernels have a tendency to stick together after cooking.
@@ -2044,22 +2044,22 @@
           </clause>
           <terms id='terms'displayorder="3">
         <title>2.</title>
             <term id='_waxy_rice'>
              <name>2.1.</name>
-              <preferred>waxy rice</preferred>
+              <preferred><strong>waxy rice</strong></preferred>
               <termexample id='note1'>
                 <name>EXAMPLE</name>
                 <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                   The starch of waxy rice consists almost entirely of amylopectin. The
                   kernels have a tendency to stick together after cooking.
                 </p>
               </termexample>
             </term>
             <term id='_nonwaxy_rice'>
              <name>2.2.</name>
-              <preferred>nonwaxy rice</preferred>
+              <preferred><strong>nonwaxy rice</strong></preferred>
               <termexample id='note2'>
                 <name>EXAMPLE 1</name>
                 <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                   The starch of waxy rice consists almost entirely of amylopectin. The
                   kernels have a tendency to stick together after cooking.
@@ -2132,21 +2132,21 @@
           </clause>
           <terms id='terms' displayorder='3'>
             <title>2.</title>
             <term id='_waxy_rice'>
               <name>2.1.</name>
-              <preferred>waxy rice</preferred>
+              <preferred><strong>waxy rice</strong></preferred>
               <termexample id='note1'>
                 <name>EXAMPLE</name>
                 <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                   The starch of waxy rice consists almost entirely of amylopectin. The
                   kernels have a tendency to stick together after cooking.
                 </p>
               </termexample>
               <term id='_nonwaxy_rice'>
                 <name>2.1.1.</name>
-                <preferred>nonwaxy rice</preferred>
+                <preferred><strong>nonwaxy rice</strong></preferred>
                 <termexample id='note2'>
                   <name>EXAMPLE 1</name>
                   <p id='_b0cb3dfd-78fc-47dd-a339-84070d947463'>
                     The starch of waxy rice consists almost entirely of amylopectin.
                     The kernels have a tendency to stick together after cooking.
@@ -2315,10 +2315,10 @@
                 <tab/>
                 Normal Terms
               </title>
               <term id='J'>
                 <name>3.1.1.</name>
-                <preferred>Term2</preferred>
+                <preferred><strong>Term2</strong></preferred>
               </term>
             </terms>
             <definitions id='K'>
               <title>3.2.</title>
               <dl>