Differential Effects of Cooking in Open Cups and in Sealed Cellophane Bags on the Residual Cyanide Content of Moi-Moi, a Processed Legume Product

Author： Okolie N.P. Omoigberale R.O.

Publisher： Elsevier

ISSN： 0278-6915

Source： Food and Chemical Toxicology, Vol.37, Iss.7, 1999-07, pp. : 741-743

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