Hygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran
نویسندگان
1 Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
2 Department of Food Hygiene and Safety, School of Health, Qazvin University of medical sciences, Qazvin, Iran.
3 Corporate officer of Food, Hygienic & Cosmetic Control Laboratory, Qazvin University of Medical Sciences, Qazvin, Iran.
4 Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
5 Department of Environmental Health, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran
doi
چکیده
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 ...
