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: influence of chemistry on new foods and traditional products
  name:
    name part: Barbieri, Giampiero
    role:
      role term: creator
    role:
      role term: aut
  type of resource: text
  origin info:
    place:
      place term: sz
    place:
      place term: Cham
    publisher: Springer
    date issued: 2014
    issuance: monographic
  language:
    language term: eng
  physical description:
    extent: vi, 65 p : ill. (some color) ; 23 cm.
  table of contents: The Problem of Aqueous Absorption in Processed Cheeses --The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses --Chemical and Health Features of Cooked Cold Meats --Sweet Compounds in Foods: Sugar Alcohols --Food Manufacturing and Allergen Management.
  note: Giampiero Barbieri...[et.al.].
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Chemistry
  classification: 664.07
  related item:
    title info:
      title: SpringerBriefs in molecular science.Chemistry of foods
  location:
    physical location: INST LEMNOS 20190530
  record info:
    record content source: GR-MyUa
    record creation date: 190530
    record identifier: 1/118962
    language of cataloging:
      language term: gre