rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: New Perspectives on Food Blanching
  name:
    name part: Richter Reis, Felipe.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XI, 154 p. 49 illus., 10 illus. in color. online resource.
  abstract: This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. .
  note: edited by Felipe Richter Reis.
  subject:
    topic: Chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Chemical engineering
  subject:
    topic: Quality control
  subject:
    topic: Reliability
  subject:
    topic: Industrial safety
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Industrial Chemistry/Chemical Engineering
  subject:
    topic: Quality Control, Reliability, Safety and Risk
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9783319486659
  identifier: http://dx.doi.org/10.1007/978-3-319-48665-9
  record info:
    record creation date: 161226
    record change date: 20161226083420.0
    record identifier: 978-3-319-48665-9