OSHOMOGHO, Frederick; IDAH, Paul Anosi. INVESTIGATION OF THE PRESERVATION TECHNIQUES FOR PERISHABLE FOOD COMMODITIES THROUGH A COMPARATIVE STUDY OF OKRA, TOMATO, AND FISH. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 10, n. 8, p. 154–160, 2026. DOI: 10.33003/fjs-2026-1008-4820. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/fjs-2026-1008-4820. Acesso em: 13 jun. 2026.