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Quality and safety of fish and fish products

Students from Faculty of Biotechnical Sciences, prof. dr. Dijana BLAZHEKOVIKJ – DIMOVSKA, University “St. Kliment Ohridski”, Bitola, North Macedonia

Fish is one of the most important foods in the human diet because of its high nutritional value. The chemical composition of fish varies widely and these variations are determined by many factors such as fish species, life cycle, feeding habits, and environmental conditions.

The presentation indicates practical analyses that are performed in order to estimate the quality and safety of fish and fish products.

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