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: Thermal technologies in food processing
  title info: title
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: Cambridge
    publisher: Woodhead
    date issued: 2001
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  physical description:
    form: print
  abstract: Thermal technologies are traditionally a compromise between their enhancement of sensory characteristics and preservation, and their shortcomings, for example in reducing factors such as nutritional properties. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors (Publisher description)
  note: edited by Philip Richardson
  note: Kỹ thuật chế biến nhiệt thực phẩm,Kỹ thuật chế biến nhiệt thực phẩm,Thực tập kỹ thuật cơ sở công nghệ thực phẩm,Thực tập kỹ thuật cơ sở công nghệ thực phẩm,Quá trình nhiệt độ cao trong chế biến thực phẩm
  note: NS323,SP194,SP195,NS327,NN671
  subject:
    topic: Food,Food industry and trade,Food
  subject:
    topic: Preservation,Technology transfer,Effect of heat on
  classification: 664.028
  classification: T411
  record info:
    record creation date: 210402
    record identifier: CTU_102470