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: A
    title: nutritional evaluation of to, a staple African food, cooked using three different processing methods
  name:
    name part: Johnson, Beverly Thurmond
    name part: 1957-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 1981
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xi, 77 leaves : illustrations ; 29 cm.
  note: by Beverly Thurmond Johnson.
  note: "Major subject: Food Science and Technology."
  note: Typescript (photocopy).
  note: Vita.
  note: Also available online.
  note: M.S. Texas A&M University 1981.
  note: Bibliography: leaves 63-69.
  subject:
    topic: Cereals as food
  subject:
    topic: Kugyŏl
    topic: Analysis
  subject:
    topic: Nutrition
  subject:
    topic: Sorghum
    topic: Analysis
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-J66
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-J66
  record info:
    record content source: TXA
    record creation date: 820524
    record change date: 20220103134621.0
    record identifier: in00000081985