MOISTURE SORPTION ISOTHERM CHARACTERISTICS OF SMOKE- DRIED CATFISH (Clarius gariepinus) AND MACKEREL (Trachurus trachurus)
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Raw Material Preferences for High Quality Cassava Flour
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ACTION PLAN ON FIIRO ACTIVITIES IB IFAD
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THE EXPERIENCE OF NIGERIA SMALL AND MEDIUM SCALE FOOD PROCESSING ENTERPRISE INVESTORS
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The Nigerian Institute of Food Science and Technology