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- j.foodchem.2006.02.062 date "2007".
- j.foodchem.2006.02.062 doi "10.1016/j.foodchem.2006.02.062".
- j.foodchem.2006.02.062 first1 "A.".
- j.foodchem.2006.02.062 first2 "E.".
- j.foodchem.2006.02.062 first3 "J.".
- j.foodchem.2006.02.062 first4 "J.H.".
- j.foodchem.2006.02.062 isCitedBy Konzo.
- j.foodchem.2006.02.062 journal "Food Chemistry".
- j.foodchem.2006.02.062 last1 "Cumbana".
- j.foodchem.2006.02.062 last2 "Mirione".
- j.foodchem.2006.02.062 last3 "Cliff".
- j.foodchem.2006.02.062 last4 "Bradbury".
- j.foodchem.2006.02.062 pages "894–897".
- j.foodchem.2006.02.062 title "Reduction of cyanide content of cassava flour in Mozambique by the wetting method".
- j.foodchem.2006.02.062 url "http://biology-assets.anu.edu.au/hosted_sites/CCDN/papers/ScienceDirect%20-%20Food%20Chemistry%20_%20Reduction%20of%20cyanide%20content%20of%20cassava%20flour%20in%20Mozambique%20by%20the%20wetting%20method.pdf".
- j.foodchem.2006.02.062 volume "101".