Microbiological and Chemical Quality of Water in Food Industries with Low Content of Water at End Products
"n "nBackground and Objectives: In the production of some high-consumed food products like cake, biscuit, chocolate and spaghetti water is used in the preparing of primary material and in the kneading processes. At the present study microbiological and chemical quality of consumed water in food indu...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Persa |
| Publicado em: |
Tehran University of Medical Sciences
2009-03-01
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| coleção: | سلامت و محیط |
| Assuntos: | |
| Acesso em linha: | http://journals.tums.ac.ir/PdfMed.aspx?pdf_med=/upload_files/pdf/13272.pdf&manuscript_id=13272 |
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