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: Composition, nutritive value and organoleptic acceptability of fish sticks prepared from TVP-minced fish blends
  name:
    name part: Ou-Yang, Mei.
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 1976
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: ix, 67 leaves ; 28 cm.
  note: by Mei Ou-Yang.
  note: Vita.
  note: "Major subject: Food Science and Technology."
  note: M. S. Texas A & M University.
  note: Bibliography: leaves 64-66.
  subject:
    topic: Fish as food
    topic: Analysis
  subject:
    topic: Major food science and technology
  record info:
    record content source: TXA
    record creation date: 770209
    record change date: 20151011084708.0
    record identifier: in00000378178