Code of practice for reduction of Hydrocyanic Acid (HCN) in cassava and cassava products
This Code of practice provides guidance on how to produce cassava products with safe concentrations of residual cyanogenic compounds. This standard was PUBLISHED on 2015-12-15.
|Category||FOOD, AGRICULTURE AND FORESTRY STANDARDS|
|TC||UNBS/TC 2-Food and Agriculture Standards|
|ICS||67.020 Processes in the food industry.|