[1]
“EFFECT OF NATURAL PRESERVATIVES ON PROXIMATE COMPOSITION OF PRESERVED SEA FISH, PROCESSED UNDER TRADITIONAL COOKING METHODS”, IJFANS, vol. 8, no. 4, pp. 25–33, Jan. 2019, Accessed: Aug. 12, 2026. [Online]. Available: https://www.ijfans.org/index.php/Journal/article/view/1015