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: Dictionary of Food and Ingredients
  name:
    name part: Igoe, Robert S.
    role:
      role term: creator
  name:
    name part: Hui, Y. H.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: mau
    date issued: 1995
    edition: Third edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: This concise, easy-to-use dictionary provides definitions of more than 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The entries, written in a clear and straightforward manner, present concise information on functionality, chemical properties, and applications. The revised and expanded Third Edition features 150 new entries. The dictionary also includes an up-to-date listing of food ingredients according to the U.S. Code of Federal Regulations and an updated and expanded bibliography. The Dictionary of Food Ingredients is an unparalleled source of ready, accessible information on food ingredients for the food scientist, food processor, dietitian extension specialist, and student.
  note: by Robert S. Igoe, Y.H. Hui.
  note: Electronic resource.
  subject:
    topic: Chemistry
  subject:
    topic: Food science
  classification: TP248.65.F66
  classification: 641.3
  identifier: 9781461568353 (electronic bk.)
  identifier: 1461568358 (electronic bk.)
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: I9W
    record creation date: 121227
    record change date: 20260422195351.1
    record identifier: in00003540922
    language of cataloging:
      language term: eng