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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/476
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dc.contributor.authorAmponsah, S. K. K.-
dc.contributor.authorNketia, S.-
dc.contributor.authorArthur, W.-
dc.contributor.authorTandoh, I.-
dc.contributor.authorNarh, D. L.-
dc.contributor.authorKyei-Baffour, V.-
dc.date.accessioned2017-10-23T08:51:11Z-
dc.date.available2017-10-23T08:51:11Z-
dc.date.issued2017-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/476-
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR),Food Research Institute, Ghanaen_US
dc.subjectGhanaen_US
dc.subjectHistamineen_US
dc.subjectHistamine levelsen_US
dc.subjectfinfishesen_US
dc.titleHistamine levels in six species of processed finfishes from Ghanaian coastal watersen_US
dc.typeTechnical Reporten_US
Appears in Collections:Food Research Institute

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