Cyanide in garri. 1. Distribution of total, bound and free hydrocyanic acid in commercial garri, and the effect of fermentation time on residual cyanide content
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Published:1993-01
Issue:4
Volume:44
Page:281-287
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ISSN:0963-7486
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Container-title:International Journal of Food Sciences and Nutrition
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language:en
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Short-container-title:International Journal of Food Sciences and Nutrition
Publisher
Informa UK Limited
Cited by
12 articles.
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