Document Type : Research Article
Authors
1 Student Research Committee, Zanjan University of Medical Sciences, Zanjan, I.R. IRAN
2 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, I.R. IRAN
3 Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, I.R. IRAN
4 Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN
5 Department of Food Science and Technology, Administration of East Azerbaijan Standard, Tabriz, I.R. IRAN
6 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN
Abstract
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