year 11, Issue 5 (November - December 2017)
Iran J Med Microbiol 2017, 11(5): 149-158 |
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Mehdi Zolfaghari1 
, Masoud Rezai 2, Mehdi Forozandeh Moghaddam3 , Ashraf Mohabbati Mobarez3 , Hedayat Hoseini4
, Masoud Rezai 2, Mehdi Forozandeh Moghaddam3 , Ashraf Mohabbati Mobarez3 , Hedayat Hoseini4
1- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran
2- Department of Medical Biotechnology, Faculty of Medical, Tarbiat Modares University, Tehran, Iran , rezai_ma@modares.ac.ir
3- Department of Medical Biotechnology, Faculty of Medical, Tarbiat Modares University, Tehran, Iran
4- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Department of Medical Biotechnology, Faculty of Medical, Tarbiat Modares University, Tehran, Iran , rezai_ma@modares.ac.ir
3- Department of Medical Biotechnology, Faculty of Medical, Tarbiat Modares University, Tehran, Iran
4- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Type of Study: Original Research Article |
Subject:
Food Microbiology
Received: 2016/01/28 | Accepted: 2016/07/25 | ePublished: 2016/10/17
Received: 2016/01/28 | Accepted: 2016/07/25 | ePublished: 2016/10/17
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