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 and beverage fermentation technology
  title info: title
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: New York, N.Y
    publisher: Marcel Dekker
    date issued: 2004
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  physical description:
    form: print
  abstract: The "Hanbook of food and beverage fermentation technology" provides an up-to-date reference for fermented foods an beverages. It provides a detailed bacground of history, microorganisms, quality assurance, and the manufacture of general fermented food products, and discusses the production of seven categories of fermented foods and beverages: semisolid dairy products, e.g., sour cream solid dairy products, e.g., cheese, meat products, e.g., sausages, soy products, e.g., soy sauce, vegetables, e.g., Korean kimchi, cereal foods, e.g., sourdoughs, beverages, e.g., fermented milk.
  note: Edited by Y. H. Hui ... [et al.]
  note: Lên men thực phẩm,Kỹ thuật lên men thực phẩm
  note: NN677,NS326
  subject:
    topic: Food industry and trade,Beverage industry
  classification: 660.28449
  classification: H236
  record info:
    record creation date: 210402
    record identifier: CTU_98628