About: http://webisa.webdatacommons.org/61652485

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	The effectiveness of some processes in reducing concentrations of aflatoxins in food can be affected by many factors, such as the presence of protein, pH, temperature and length of treatment.
http://www.w3.org/ns/prov#wasQuotedFrom	leatherheadfood.com