作 者:B. Hajimohammadi 1 (PhD), A. Dehghani 2 (PhD), M. Moghadam Ahmadi 1 (MSc), G. Eslami 3* (PhD)
出 处:Journal of Food Quality and Hazards Control. 2014 ;(1746):6.
出 版 社:Shahid Sadoughi University of Medical Sciences, yazd, Iran
文 章 ID:112888004