http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Basic concepts (fundamental chemical reactions) -- 2. Water -- 3. Lipids and fat replacers -- 4. Carbohydrates -- 5. Proteins -- 6. Enzymes -- 7. Food additives -- 8. Food pigments -- 9. Flavours -- 10. Sweeteners -- 11. Vitamins
Includes bibliographical references and index