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pro vyhledávání: '"Vicky Peter Manyanga"'
Autor:
Vicky Peter Manyanga, Mtoke Ahmadi Uledi, Paul Malaba Makoye, Innocent John Daniel, Raphael Shedafa, Nelson Enos Masota, Danstan Hipolite Shewiyo, Nzaghi Nyakirang’ani, Joseph Sempombe, Veronica Mugoyela, Eliangiringa Kaale
Publikováno v:
Food Safety and Risk, Vol 11, Iss 1, Pp 1-8 (2024)
Abstract Background Fish constitutes a nutritious food that deteriorates quickly when poorly preserved. Several biochemicals, including formaldehyde, accumulate naturally in the fish post-mortem. Apart from this natural formaldehyde, reports reveal t
Externí odkaz:
https://doaj.org/article/075106adbbf64a2e9364d361e8414077
