http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Methods of analysis for functional foods and nutraceuticals
This book provides a central resource and available reference for the analysis of well-known functional food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the analytical methodology for non-nutrition food ingredients.