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: Introduction to food science and technology
  title info: title
  name:
    name part: Stewart, George Franklin
    role:
      role term: creator
  name: namePart
  name:
    role:
      role term: joint author
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: New York
    publisher: Academic Press
    date issued: 1973
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  language:
    language term: eng
  physical description:
    form: print
    extent: xiii, 294 p.
    extent: illus.
    extent: 24 cm
  abstract: The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers
  note: [by] George F. Stewart and Maynard A. Amerine
  note: Includes bibliographies
  subject:
    topic: Food industry and trade
  classification: 570
  classification: G200
  identifier: 0126702500
  identifier: 9780126702507
  record info:
    record creation date: 210423
    record identifier: TVU_7328