قلی پور , محمد

[ 1 ] - استاندارد سازی و تعیین میزان سوربات پتاسیم در دوغ به روش کروماتوگرافی مایع با کارایی بالا

Background and purpose: According to the confirmed dangerous side effects of chemical preservatives such potassium sorbate in public health and food safety, accurate monitoring of the presence of preservatives in food is necessary. Since, according to Iran national standard, using potassium sorbate in dough as preservative is prohibited, so, this study aimed to investigate the presence of pota...