http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Basic principles: Properties of food and processing -- 2. Ambient-temperature processing: Raw material preparation -- 3. Processing by application of heat: Heat processing -- 4. Processing by removal of heat -- 5. Appendices
Includes bibliographical references and index