journal of food quality and hazards control سال:2016 - دوره:3

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journal of food quality and hazards control
سال:2016 - دوره:3 - شماره:3

antimicrobial activities of probiotic yogurts flavored with peppermint, basil, and zataria against escherichia coli and listeria monocytogenes - صفحه:79-86 comparative evaluation of phytochemical, antioxidant, and antibacterial properties from the essential oils of four commonly consuming plants in iran - صفحه:107-113 editorial: lack of data about red meat allergy in iran - صفحه:78-78 effects of damask rose (rosa damascena mill.) extract on chemical, microbial, and sensory properties of sohan (an iranian confection) during storage - صفحه:97-106 food-borne protozoan infection in hiv^+/aids patients and healthy individuals: a case-control study in iran - صفحه:93-96 impacts of dehydroacetic acid and ozonated water on aspergillus flavus colonization and aflatoxin b1 accumulation in iranian pistachio - صفحه:87-92 letter to the editor - صفحه:117-117 microbial contamination of commercial and traditional doogh dairy products in lorestan province of iran - صفحه:114-116