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Journal of food quality and hazards control
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Volume 11, Number 4 (2024-12)
Assessment of Toxic Histamine Contents in Processed Cheeses and the Effect of Salt and pH Levels on the Amount of Histamine
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Conventional and Molecular Characterization Based Microbial Assessment of Street Vended (Vada pav) Samples from Anand City, Gujarat, India
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Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran
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The Potential of Beeswax Coating in the Preservation of Tomato (Solanum lycopersicum) Fruits
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The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation
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Investigation of Halal Status and Permitted Industrial Utilization of Carmine Dye in Iran
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Producing Polycaprolactone and Basil Seed Gum Nanofibers Using an Electrospinning Process
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Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process
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