http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
complete course in canning and related processes
1. v. 1. Fundamental information on canning -- 2. v. 2. Microbiology, packaging, HACCP & ingredients -- 3. v. 3. Processing procedures for canned food products
revised and enlarged by Donald L. Downing
Includes bibliographical references and index