1. Adekunle, I. M., & Akinyemi, M. F. (2004). Lead levels of certain consumer products in Nigeria: A case study of smoked fish foods from Abeokuta. Food and Chemical Toxicology, 42(9), 1463–1468.
2. Al-Asous, A. I., & Al-Harbi, A. H. (2017). Microbiological and physicochemical quality of salted bluespot mullet (Valamugil seheli) stored at different temperature. Journal of Food Safety, 37(1), e12291.
3. Al-Mughairi, S., Yesudhason, P., Al-Busaidi, M., Al-Waili, A., Al-Rahbi, W. A., Al-Mazrooei, N., & Al-Habsi, S. H. (2013). Concentration and exposure assessment of mercury in commercial fish and other seafood marketed in Oman. Journal of Food Science, 78(7), T1082–T1090.
4. Ames, G. R. (1990, October). The kinds and levels of post-harvest losses in African inland fisheries. In Proceedings of the symposium on post-harvest fish technology, FAO, Rome, Italy, pp. 1–10.
5. Amuna, N. N. (2014). Food safety management practices in the traditional fish processing sector in Ghana and the microbiological safety of selected processed fish products from Ghana. Doctoral dissertation, University of Greenwich.