Assessment of the chemical adulteration and hygienic quality of raw cow milk in the northwest of Iran
Author:
Affiliation:
1. Department of Food hygiene and aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz 51666-16471, Iran.
2. Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2019.1605
Reference41 articles.
1. Microbiological quality of ayib, a traditional Ethiopian cottage cheese
2. Variations in trace metal and aflatoxin content during processing of High Quality Cassava Flour (HQCF)
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