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:
    non sort: The
    title: food chemistry laboratory
  title info:
    sub title: A manual for experiemntal foods, dietetics, and food scientists
  title info: title
  name:
    name part: Weaver, Connie M.
    role:
      role term: creator
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: Boca Raton, FL
    publisher: CRC Press
    date issued: 2003
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  physical description:
    form: print
  abstract: A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.
  note: Connie M. Weaver, James R. Daniel
  note: Hóa học thực phẩm,Hóa học thực phẩm
  note: SP184,NS318
  subject:
    topic: Food,Food
  subject:
    topic: Analysis,Composition
  classification: 664.07
  classification: W363
  record info:
    record creation date: 210402
    record identifier: CTU_98334