Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн

228 страница из 239

6 Anon. (1978). Postharvest food losses on developing countries. Washington, DC, National Academy of Science. 52p.

7 Bassett, A., Kamfwa, K., Ambachew, D. & Cichy, K. (2021). Genetic variability and genome‐wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.). Theoretical and Applied Genetics 134: 959–978.

8 Bernhofen, D.M., El‐Sahli, Z. & Kneller, R. (2016). Estimating the effects of the container revolution on world trade. Journal of International Economics 98: 36–50.

9 Beuchat, L.R., & Lechowich, R.V. (1970). Aflatoxins: Production on beans as affected by temperature and moisture content. Journal of Milk & Food Technology 33: 373–376.

10 Bingen, J., and Siyengo, A. (2002). Standards and corporate reconstruction in the Michigan dry bean industry. Agriculture and Human Values 19: 311–323.

11 Bolles, A.D., Uebersax, M.A. & Hosfield, G.L. (1982). Contamination of packaging material in processed beans. Michigan Dry Bean Digest 6(4): 15–16.

12 Bradford, K.J., Dahal, P., Van Asbrouck, J., Kunusoth, K., Bello, P., Thompson, J. & Wu, F. (2018). The dry chain: Reducing postharvest losses and improving food safety in humid climates. Trends in Food Science & Technology 71: 84–93.