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Journal of food quality and hazards control
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Volume 3, Number 2 (2016-6)
Letter to the editor
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Letter to the editor
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Evaluation of pH and Common Salt Content in Bread Samples Produced in Mashhad, Iran
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In vitro Assessment of Some Probiotic Properties of Lactobacillus fermentum Isolated from Pickled Garlic
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Thymus vulgaris L. as a Natural Antioxidant in Cooked Fillet of Trout (Oncorhynchus mykiss)
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Development of a Differential PCR Assay for Detection of Brucella abortus and Brucella melitensis: an Analytical Approach for Monitoring of Brucella spp. in Foods of Animal Origin
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Effect of Zataria multiflora Essential Oil on Histamine Production in Iranian Salted-Fermented Fish Sauce (Mahyaveh)
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Assessment of Inhibitory Effects of Citrus Flavanones on Deoxynivalenol Production Using Response Surface Methodology
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