Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands.

Figure 3(a) shows that FT-WS had a decreasing trend in temperature that reached 3°C after more than 10 h of fishing.

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It shows an increasing trend of microbial levels in both fresh and brined tuna flesh are transported from CCP 1 to 3.

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These relationships may be significant in the determination of the income for fishermen or retailers when fish is purchased by consumers.

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