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: Handbook of food analytical chemistry
  title info:
    sub title: Pigments, colorants, flavors, textures, and bioactive food components
  title info: title
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: Hoboken, N.J
    publisher: J. Wiley
    date issued: 2005
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  physical description:
    form: print
  abstract: 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: edited By Ronald E. Wrolstad ... [et al.]
  subject:
    topic: Food,Thực phẩm
  subject:
    topic: Analysis,phân tích
  classification: 664.07
  classification: H236/Pig
  record info:
    record creation date: 210402
    record identifier: CTU_132963