POLYCYCLIC AROMATIC HYDROCARBONS: Polycyclic aromatic hydrocarbons (PAHs) is a special class of environmental pollutants which are known to be carcinogenic and immunotoxic which means it has the tendency

Fresh fish deteriorates unless some ways can be found to preserve it. Drying is a method of food preservation that works by removing water/moisture from the food, which inhibits the growth of microorganisms.

Hello steemians! I am Isaac Taiwo James, a professional Aquaculture and Fisheries scientist who is also a writer and a consultant. Graduate of Federal University of Agriculture, Abeokuta. A guitarist who