The COVID-19 is a respiratory illness primarily transmitted through person-to-person contact and direct contact with …
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THE INTERNATIONAL PUBLIC HEALTH GROUPS REITERATING THAT COIVD-19 IS NOT A FOOD SAFETY ISSUE FOR AQUACULTURE PRODUCTS
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HUMAN HEALTH BENEFITS OF FISH CONSUMPTION
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COVID-19: EFFECTS OF COVID-19 ON GHANA’S AQUACULTURE SECTOR.
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REFLECTION TO ENSURE FOOD SECURITY IN AFRICA IN THE COVID ERA 19-THROUGH THE PROCESSING OF AQUACULTURE PRODUCTS
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FOR A BETTER USE OF FISH ANAESTHETICS IN AFRICAN AQUACULTURE