http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Introduction -- 2. Modern technology of food production -- 3. Pasteurization process -- 4. Canned food -- 5. Importance of refrigeration -- 6. Functions of vitamins in food -- 7. Importance of minerals in food -- 8. Biological role of calcium in food -- 9. Vegetarian diets -- 10. Organic foods -- 11. Genetically modified foods -- 12. Food fortification -- 13. Food adulteration -- 14. Dietary antioxidants -- 15. Benefits of fermenting
Includes bibliographical references (p. [301]-302) and index