Hygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran
Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Qom University of Medical Sciences
2016-09-01
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| Series: | Archives of Hygiene Sciences |
| Subjects: | |
| Online Access: | http://jhygiene.muq.ac.ir/browse.php?a_code=A-10-56-1&slc_lang=en&sid=1 |