The Study of Blankit Concentration as an Unauthorized Additive in Hamadan Bakeries and Risk Assessment of Food Consumption
Background and Objectives: Using additives such as Balnkit, to increasing the quality color of food and for the fermentation and early preparation of bread dough, has increased in recent years. The purpose of this study was to investigate the concentration of Blankit in Hamadan breads production and...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Persa |
| יצא לאור: |
Hamadan University of Medical Sciences
2018-09-01
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| סדרה: | پژوهان |
| נושאים: | |
| גישה מקוונת: | http://psj.umsha.ac.ir/article-1-422-en.html |
| תגים: |
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