Cyanide content of cassava and fermented products with focus on attiéké and attiéké garba
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Author
Date
2005Type
- Doctoral Thesis
ETH Bibliography
yes
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https://doi.org/10.3929/ethz-a-005182128Publication status
publishedExternal links
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ETHSubject
LEBENSMITTELKONSERVIERUNG DURCH FERMENTATION + FERMENTIERTE LEBENSMITTEL (LEBENSMITTELINDUSTRIE); TRADITIONAL FOOD + REGIONAL FOOD SPECIALITIES + CULINARY HERITAGE (HUMAN NUTRITION); TRADITIONELLE LEBENSMITTEL + REGIONALE LEBENSMITTELSPEZIALITÄTEN + KULINARISCHES ERBE (HUMANERNÄHRUNG); CHEMICAL COMPOSITION OF PLANTS + ANALYSIS OF PLANT SUBSTANCES (PHYTOCHEMISTRY); CHEMISCHE PFLANZENZUSAMMENSETZUNG + ANALYSE VON INHALTSSTOFFEN (PFLANZENCHEMIE); MANIOK (PFLANZENBAU); CYANOGENIC GLYCOSIDES (BIOCHEMISTRY); FOOD PRESERVERATION BY FERMENTATION + FERMENTED FOODS (FOOD INDUSTRY); COTE D'IVOIRE (WESTAFRIKA). REPUBLIK COTE D'IVOIRE; CYANWASSERSTOFFSÄURE UND CYANIDE (ANORGANISCHE CHEMIE); COTE D'IVOIRE (WEST AFRICA). REPUBLIC OF COTE D'IVOIRE; CYANOGENE GLYKOSIDE (BIOCHEMIE); HYDROCYANIC ACID AND CYANIDES (INORGANIC CHEMISTRY); CASSAVA (CROP PRODUCTION)Organisational unit
03240 - Amadò, Renato
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ETH Bibliography
yes
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