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Toxic factors in edible legumes and their elimination.

1961

LIENER IE

AGROVOC Keywords

alimentos fermentados anaemia anemia anemie enriquecimiento de los alimentos fermented foods food enrichment heat treatment legumes leguminosas nutritive value paralysie paralysis proteine proteins substance toxique symptome symptoms toxic substances traitement thermique tripsina trypsin trypsine valeur nutritive valor nutritivo

Bibliographic information

Other Subjects

Legumineuse; Aliment fermente; Nu fao who unicef pag; Paralisis; Complementation; Proteinas; Sustancias toxicas; Tratamiento termico; Sintomas

Type

Text

In AGRIS since: 2016-05-15

Format: AGRIS AP

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This bibliographic record has been provided by Food and Agriculture Organization of the United Nations

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