http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
influence of chemistry on new foods and traditional products
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.
SpringerBriefs in molecular science.Chemistry of foods