التفاصيل البيبلوغرافية
| العنوان: |
Conversion factors of ingredients derived from their respective raw product. |
| المؤلفون: |
Elissa M. Y. Cheng, Carina M. L. Cheng, Jacqueline Choo, Yanyun Yan, Luis Roman Carrasco |
| سنة النشر: |
2024 |
| مصطلحات موضوعية: |
Ecology, Sociology, Marine Biology, Plant Biology, certain popular dish, calorical content standardization, pasture livestock production, high agricultural pressure, footprint popular dishes, dishes containing meat, 151 popular dishes, going biodiversity crisis, analysing biodiversity footprint, beef cut dish, high biodiversity footprint, world , food production, legume dishes, beef dishes, global biodiversity, biodiversity implications, biodiversity hotspots, biodiversity footprints, specific ingredients, results demonstrate, locally produced, limited information, key threat, dietary choices, chickpea curry |
| الوصف: |
For brown sugar, it was calculated as the sum of proportion of molasses in brown sugar multiplied by conversion factor of molasses and the proportion of white sugar in brown sugar multiplied by the conversion factor of white sugar. (DOCX) |
| نوع الوثيقة: |
article in journal/newspaper |
| اللغة: |
unknown |
| العلاقة: |
https://figshare.com/articles/journal_contribution/Conversion_factors_of_ingredients_derived_from_their_respective_raw_product_/25261104Test |
| DOI: |
10.1371/journal.pone.0296492.s003 |
| الإتاحة: |
https://doi.org/10.1371/journal.pone.0296492.s003Test
https://figshare.com/articles/journal_contribution/Conversion_factors_of_ingredients_derived_from_their_respective_raw_product_/25261104Test |
| حقوق: |
CC BY 4.0 |
| رقم الانضمام: |
edsbas.A66613A0 |
| قاعدة البيانات: |
BASE |
