http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Classifying, identifying, naming, and drawing sugars and sugars derivatives -- 2. Sugar composition of foods -- 3. Reactions of sugars -- 4. Browning reactions -- 5. Functional properties of sugars -- 6. Analytical methods -- 7. Starch in foods -- 8. Plant cell wall polysaccharides -- 9. Nutritional roles of carbohydrate
Includes bibliographical references and index