Masoud Panahifard
Department of Environmental Health, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran
[ 1 ] - 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