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Journal of food quality and hazards control
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Volume 12, Number 4 (2025-12)
Tutorial on Bonferroni Correction as a Post Hoc Analysis of a Significant Chi-Squared Test: A Methodological Guide in Food Science
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Investigation of Intestinal Parasites of Ready-to-Eat Fresh Raw Vegetables from Delis in the City of Yazd, Iran
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Effectiveness of Mulberry Fruit Infusa (Morus Alba L.) as a Natural Preservative for Carp (Cyprinus carpio)
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Characterization of Bacteriocin-like Inhibitory Substances from Lactic Acid Bacteria Isolated during Spontaneous Fermentation of Shimeji Mushrooms (Hypsizygus sp.)
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Effect of Drying Method on Physical and Chemical Properties of Butternut Squash Flour (Cucurbita moschata Duchesne ex Poiret)
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Impact of Storage Conditions on the Antibacterial and Antifungal Properties of Essential Oils Extracted from Kinnow Peel
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Comparison of Acid Fermentation under Vacuum and by Conventional Method in Tempeh Production: Microbial and Chemical Changes
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Integrating Mitochondrial 12S rRNA Sequencing and Bioinformatics for Halal Authentication: A Review
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Intelligent Packaging Systems with an Emphasis on Natural Pigment-Based Colorimetric Indicators: Curcumin and Anthocyanins
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