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: Advances in food research
    part number: Vol. 17
  name:
    name part: Chichester, C. O.
    name part: 1925-
  name:
    name part: Mrak, E. M. (Emil Marcel)
    name part: 1901-1987
  name:
    name part: Stewart, George F.
    name part: 1908-1982
  name:
    name part: Bate-Smith, E. C. (Edgar Charles)
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: nyu
    place:
      place term: New York
    publisher: Academic Press
    date issued: 1969
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (x, 300 pages) : illustrations.
  abstract: ADVANCES IN FOOD RESEARCH VOLUME 17.
  table of contents: Front Cover; Advances in Food Research, Volume 17; Copyright Page; Contents; Contributors to Volume 17; Mortimer Louis Anson; Chapter 1. Oxidation Systems in Fruits and Vegetables-Their Relation to the Quality of Preserved Products; I. Introduction; II. Oxidizing Enzyme Systems; III. Respiratory and Other Enzymes; IV. Oxidative and Other Changes in Lipids; V. Thermal and Other Environmental Factors Modifying Enzyme Activity; VI. Regeneration of Enzyme Activity; VII. Research Needs; References; Chapter 2. The Utilization of Food Industries Wastes; I. Introduction
  table of contents: II. Vegetable-Processing WastesIII. Fruit-Processing Wastes; IV. Total Utilization of Plant Residues; V. Oilseeds and Grains; VI. Starch-Production Wastes; VII. Sugar-Manufacturing Wastes; VIII. Distillery, Brewery, and Winery Wastes; IX. Animal and Marine Product Wastes; References; Chapter 3. Tropical Fruit Technology; I. Introduction; II. The Significance of Fruits; III. Morphology and Anatomy of Fruits; IV. Physical Properties of Fruits; V. Some Chemical Properties of Fruits; VI. Technical Problems; VII. Conclusion; References
  table of contents: Chapter 4. The Chemistry and Biochemistry of Tea and Tea ManufactureI. Introduction; II. Chemical Constituents of Tea Leaf and Manufactured Tea; III. Significance of Biochemistry; IV. Thermal Treatment to Enhance Quality and Vitamin P of Black Tea; V. Biological and Nutritional Value of Tea; VI. Conclusion; References; Subject Index
  note: edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Nutrition
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Nutritional Physiological Phenomena
  subject:
    topic: Nutrition
  subject:
    topic: Aliments
    topic: Recherche
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Nutrition
  classification: TX537 .A38 1969eb
  classification: 641.3/0072
  related item:
    title info:
      title: Advances in food research
  related item:
    title info:
      title: Advances in food research
    origin info:
      publisher: New York : Academic Press, 1969
    identifier: (DLC) 48007808
  identifier: 0120164175
  identifier: 9780120164172
  identifier: 9780080567624
  identifier: 1282167367
  identifier: 9781282167360
  identifier: 9786612167362
  identifier: 661216736X
  identifier: 0080567622
  identifier: 48007808
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: E7B
    record creation date: 090917
    record change date: 20260326183031.8
    record identifier: in00005745424
    language of cataloging:
      language term: eng