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journal of food quality and hazards control
سال:2014 - دوره:1 - شماره:1
Dear Editor
- صفحه:35-35
Determination of phytic acid content in different types of bread and dough consumed in Yazd, Iran
- صفحه:29-31
Effect of production and storage of probiotic yogurt on aflatoxin M1 residue
- صفحه:7-14
Evaluation of microbial and physico-chemical quality of bottled water produced in Hamadan province of Iran
- صفحه:21-24
First molecular identification of Sarcocystis hirsuta in Iranian beef: A case report
- صفحه:32-34
Molecular approaches for detection and identification of foodborne pathogens
- صفحه:1-6
Occurrence of Zearalenone in raw animal origin food produced in North-West of Iran
- صفحه:25-28
Prevalence and species identification of Sarcocystis in raw hamburgers distributed in Yazd, Iran using PCR-RFLP
- صفحه:15-20
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