| Authors: |
Khani N; Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran., Shakeri AH; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran., Moosavy MH; Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran., Soleymani Fard M; Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran. Matinsoleymanifard@gmail.com., Abedi Soleimani R; Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran., Khorrami R; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran., Hosseinzadeh N; Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran., Homayouni-Rad A; Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. homayounia@tbzmed.ac.ir. |
