http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
"Provides up to date information on the nature of raw materials, the types of equipment available and the changes which occur during processing. An objective approach to the description of products is outlined and recipes are given as possible starting points. Factors affecting the decisions of managers and technologists during development work and methods of controlling processing operations are also discussed. Written for food scientists and technologists in the flour confectionery manufacturing industry."--Book jacket.
British Library not licensed to copy 0. Uk