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journal of food quality and hazards control
سال:2024 - دوره:11 - شماره:4
assessment of toxic histamine contents in processed cheeses and the effect of salt and ph levels on the amount of histamine
- صفحه:291-296
conventional and molecular characterization based microbial assessment of street vended (vada pav) samples from anand city, gujarat, india
- صفحه:280-290
dietary risk assessment of patulin in cow milk from urmia of iran
- صفحه:272-279
investigation of halal status and permitted industrial utilization of carmine dye in iran
- صفحه:245-252
producing polycaprolactone and basil seed gum nanofibers using an electrospinning process
- صفحه:232-244
rheological quality control tests of commercial strawberry stirred yogurt: pseudo-chewing process
- صفحه:223-231
the potential of beeswax coating in the preservation of tomato (solanum lycopersicum) fruits
- صفحه:263-271
the potential of mushroom seasoning as an alternative to monosodium glutamate: market survey, consumer survey, and sensory evaluation
- صفحه:253-262
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