Pag guideline for edible, heat-processed soy grits and flour
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| Format: | Texto biblioteca |
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| Published: |
1969
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| Subjects: | NU FAO WHO UNICEF PAG, SOYBEAN MEAL, SOYBEANS, PROCESSED FOODS, HEAT, DESIGN, MILLING, HEAT TREATMENT, CHEMICAL COMPOSITION, FOOD HYGIENE, TOURTEAU DE SOJA, SOJA, ALIMENT TRANSFORME, CHALEUR, CONCEPTION, TORTAS DE SOJA, ALIMENTOS PROCESADOS, CALOR, DISENO, MOUTURE, TRAITEMENT THERMIQUE, COMPOSITION CHIMIQUE, HYGIENE DES ALIMENTS, MOLIENDA, TRATAMIENTO TERMICO, COMPOSICION QUIMICA, HIGIENE DE LOS ALIMENTOS, |
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