✦ LIBER ✦
The hydrocyanic acid (HCN) content of garri flour made from cassava (Manihot spp.) and the influence of length of fermentation and location of source
✍ Scribed by Mark E. Ukhun; Francis O. Nkwocha
- Book ID
- 103709940
- Publisher
- Elsevier Science
- Year
- 1989
- Tongue
- English
- Weight
- 343 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.