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journal of food quality and hazards control
سال:2020 - دوره:7 - شماره:2
antibiotic resistance and biofilm production in catalase-positive gram-positive cocci isolated from brazilian pasteurized milk
- صفحه:67-74
antimicrobial interventions in poultry processing to improve shelf life and safety of poultry meat: a review with special attention to salmonella spp.
- صفحه:52-59
combination of clove and lemon basil essential oils for preservation of chicken meat
- صفحه:84-93
editorial: announcement of a session on “food allergies in neonates” in mashhad, iran
- صفحه:51-51
effect of ripening time and seasonal changes on microbial and physicochemical properties of inland pecorino abruzzese cheese
- صفحه:94-107
microbiological quality and safety of retail chicken and beef products in lebanon
- صفحه:60-66
phenotypic and genotypic characteristics of methicillin-resistant staphylococcus aureus isolated from dairy and meat products in iran
- صفحه:108-114
trans fatty acid analysis of frying oil using atr-ftir spectroscopy: a study on indian traditional snack foods
- صفحه:75-83
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