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Toxin Reviews Volume 35, 2016 - Issue 1-2
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Review Article

Essential elements content of hen egg-white in Markazi province (Iran)

Mohammad RezaeiDepartment of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran, ;Department of Biology, Payame Noor University, Tehran, Iran, Correspondence[email protected]
,
Shima FarahaniDepartment of Food Hygiene, Arak University of Applied Science and Technology, Arak, Iran,
,
Fereshteh KarimiDepartment of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran,
,
Navid EshghiDepartment of Microbiology, College of Science, Saveh Science and Research Branch, Islamic Azad University, Saveh, Iran, and
,
Reza GhasemikhahDepartment of Parasitology and Mycology, School of Medicine, Arak University of Medical Sciences, Arak, Iran
,
Abolfazl AbbasiDepartment of Food Hygiene, Arak University of Applied Science and Technology, Arak, Iran,
,
Issa MohammadpourfardDepartment of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran,
&
Maryam JafariDepartment of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran,
show all
Pages 29-32 | Received 13 Jan 2016, Accepted 15 Apr 2016, Published online: 13 May 2016

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Read on this site (2)

Bahareh Ghasemidehkordi, Ali Akbar Malekirad, Habibollah Nazem, Mohammad Fazilati, Hossein Salavati & Mohammad Rezaei. (2018) Arsenic and Boron Levels in Irrigation Water, Soil, and Green Leafy Vegetables. International Journal of Vegetable Science 24:2, pages 115-121.
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Bahareh Ghasemidehkordi, Ali Akbar Malekirad, Habibollah Nazem, Mohammad Fazilati, Hossein Salavati & Mohammad Rezaei. (2017) Tin Levels in Perennial and Annual Green Leafy Vegetables. International Journal of Vegetable Science 23:4, pages 340-345.
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Articles from other publishers (1)

Nabi Shariatifar, Mohammad Rezaei, Mahmood Alizadeh Sani, Mahmood Alimohammadi & Majid Arabameri. (2020) Assessment of Rice Marketed in Iran with Emphasis on Toxic and Essential Elements; Effect of Different Cooking Methods. Biological Trace Element Research 198:2, pages 721-731.
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