http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Control and research into white wine browning / Remedios Castro, et al. -- Influence of inoculation of selected yeast on the quality of rosé and white wines / Carmen Ancín-Azpilicueta, et al. -- Characterization of milk proteins by MALDI-ToF : influence of different packaging and shelf-life / E. Chiacchierini, et al. -- Assessment of iron, zinc and calcium dialyzability in infant formulas and iron fortified milks / S.R. Drago, et al. -- Application of low-pressure dissolved carbon dioxide to the manufacture and preservation of milk and dairy products / Clara G. de los Reyes-Gavilán, et al. -- The effect of raw milk microflora on white pickled cheese quality / Ömer Öksüz, Mehmet Demirci -- Beta-lactoglobulin conformational changes studied by fluorescence quenching / Néstor J. Delorenzi -- Protein interactions and structure development in processed food systems containing emulsified oil/fat / V. Kiosseoglou -- Molecular methods for meat species identification and its application to foodstuffs and animal feeds / Marta Prado, et al.
Includes bibliographical references and index.