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journal of food quality and hazards control
سال:2020 - دوره:7 - شماره:1
announcement of “international congress on food science & technology & agriculture & food security” in karaj, iran
- صفحه:1-1
behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese
- صفحه:27-35
effect of pasteurization on chemical and functional properties of xoconostle (opuntia joconostle) juice
- صفحه:11-17
food-borne bacteria associated with seafoods: a brief review
- صفحه:4-10
microbial quality of ready-to-eat street vended food groups sold in the johannesburg metropolis, south africa
- صفحه:18-26
physical, mechanical, and antimicrobial properties of carboxymethyl cellulose edible films activated with artemisia sieberi essential oil
- صفحه:36-44
possibility of faecal-oral transmission of novel coronavirus (sars-cov-2) via consumption of contaminated foods of animal origin: a hypothesis
- صفحه:2-3
risk estimation of hepatocellular carcinoma due to exposure to aflatoxins in maize from yogyakarta, indonesia
- صفحه:45-50
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