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A J Essers

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International Journal of Food Microbiology|July 1, 1995
Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassavaA J Essers, C M Jurgens, M J Nout
World Journal of Microbiology & Biotechnology|January 14, 2014
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassavaA J Essers, M H Bennik, M J Nout
International Journal of Food Sciences and Nutrition|May 1, 1995
Reducing cassava toxicity by heap-fermentation in UgandaA J Essers, C Ebong, R M van der Grift, et al.
Environmental Toxicology and Pharmacology|July 26, 2011
Food plant toxicants and safety Risk assessment and regulation of inherent toxicants in plant foodsA J Essers, G M Alink, G J Speijers, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
International Journal of Food Microbiology|July 1, 1995
Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassavaA J Essers, C M Jurgens, M J Nout
World Journal of Microbiology & Biotechnology|January 14, 2014
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassavaA J Essers, M H Bennik, M J Nout
International Journal of Food Sciences and Nutrition|May 1, 1995
Reducing cassava toxicity by heap-fermentation in UgandaA J Essers, C Ebong, R M van der Grift, et al.
Environmental Toxicology and Pharmacology|July 26, 2011
Food plant toxicants and safety Risk assessment and regulation of inherent toxicants in plant foodsA J Essers, G M Alink, G J Speijers, et al.
Pageof 1