journal of food quality and hazards control سال:2018 - دوره:5

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journal of food quality and hazards control
سال:2018 - دوره:5 - شماره:2

antibacterial and antioxidant potential of essential oils of five spices - صفحه:61-71 characterization of phenolic profile and antioxidant potential of some algerian olive oils cultivars - صفحه:49-53 effects of spray-drying, freeze-drying and pasteurization on microbiological quality and igg level of bovine colostrum - صفحه:54-60 in vitro antimicrobial activities of various essential oils against pathogenic and spoilage microorganisms - صفحه:41-48 increased health impact of aflatoxins due to climate change: prospective risk management strategies - صفحه:38-39 indian youth should be trained regarding traditional foods of the country - صفحه:40-40 prevalence of sea, seb, tsst, and meca genes in staphylococcus aureus isolated from shrimps sold in seafood retailers in tehran, iran - صفحه:72-76 quality assessment of wheat bread baked in bahir dar city, ethiopia - صفحه:77-80