Ali Sadeghi Niaraki
Corporate officer of Food, Hygienic & Cosmetic Control Laboratory, Qazvin University of Medical Sciences, Qazvin, Iran.
[ 1 ] - Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran
Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure i...
[ 2 ] - Hygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran
Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of...
Co-Authors