rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Hanbook of food analytical chemistry
  title info:
    sub title: Pigments, colorants, flavors, texture and bioactive food components
  title info: title
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: New Jersey
    publisher: John Wiley & Sons
    date issued: 2005
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  physical description:
    form: print
  abstract: Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. Provides detailed reports on experimental procedures, Includes sections on background theory and troubleshooting, Emphasizes effective, state-of-the art methodology, written by recognized experts in the field, Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
  note: Ronald E. Wrolstad...[et al.]
  subject:
    topic: Food
  subject:
    topic: Analysics,Handbooks, manuals, ect
  classification: 664.07
  classification: H236
  record info:
    record creation date: 210402
    record identifier: CTU_102345