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journal of food quality and hazards control
سال:2024 - دوره:11 - شماره:3
application of nanomaterials in food packaging: a review study
- صفحه:149-156
developing flowcharts for hazard analysis in seafood retail: critical control point verification
- صفحه:166-176
effects of processing and preservation technologies on keeping quality of labeo rohita: attributes of nutritional, microbial and sensory
- صفحه:157-165
existence of synthetic dyes in foodstuffs: a retrospective study of food safety concerns
- صفحه:206-213
extraction and characterization of chitosan from snail shells (achatina fulica)
- صفحه:186-196
molecular typing of potentially pathogenic escherichia coli isolated from fresh pasta filata venezuelan cheeses
- صفحه:177-185
physio-chemical and microbiological quality assessment and detection of adulterants in different sources of milk in bangladesh
- صفحه:214-222
quality of reused frying oils from various fried food vendors in ho municipality
- صفحه:197-205
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