✦ LIBER ✦
Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1levels in ‘tuwo’ and ‘ogi’: Two cereal-based products
✍ Scribed by G. O. Adegoke; E. J. Otumu; A. O. Akanni
- Publisher
- Springer US
- Year
- 1994
- Tongue
- English
- Weight
- 323 KB
- Volume
- 45
- Category
- Article
- ISSN
- 1573-9104
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