Occupational Health and Safety Practices Among Fish Processors in Kumasi Metropolitan Area. Ghana

Author:

Adei Dina,Braimah Imoro,Mensah John Victor

Publisher

Springer Science and Business Media LLC

Subject

Marketing,Organizational Behavior and Human Resource Management,Strategy and Management,Drug Discovery,Pharmaceutical Science,Pharmacology

Reference29 articles.

1. Abolagba, O. J. (2006). The use of pesticides in the preservation of smoke-dried fish in Nigeria. Ph.D. Thesis submitted to the University of Benin City.

2. Abolagba, O. J., & Nuntah, J. N. (2011). Processing and distribution of smoked clariasspp.In Benin City, Edo State. International Research Journal of Biotechnology, 2(9), 213–219.

3. Adeyeye, S. A. O., & Oyewole, O. B. (2016). An overview of traditional fish smoking in Africa. Journal of Culinary Science and Technology, 14(3), 198–215.

4. Adeyeye, S. A. D., Oyewde, O. B., Obadina, A. O., Omemu, A. M., Oyedele, H. A., & Adegun, S. O. (2015). A survey on traditional fish smoking in Lagos State Nigeria. African Journal of Food Science, 9(2), 59–64.

5. Amoo, I. A., Akinneye, J. O., & Arannilewa. (2007). Effect of drying methods on the nutritional composition of three species of fish (Bong asp. Sardinella sp. and Hetertis niloticus). Journal of Fisheries International, 2, 99–103.

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