Analysis of chemical properties and determination of two preservatives in industrial Dough consumed in Shiraz von M. Abbasvali, H. Taleb Najafabadi, A. Falah Mehrjerdi

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Comparison of antibacterial activity of four cultivars of olive (Olea europaea) leaf extract on Bacillus cereus von M Abbasvali, M Esmaeili Koutamehr, H Moshtaghi, M.H Eskandari

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Investigation of antibacterial effects of ethanolic extract of Sumac (Rhus coriaria L.) against Escherichia coli in vitro von H Moshtaghi, M Abbasvali, E Mohammadi, A.R Safian, M Adel

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Study on the overview on foodborne bacteria in food with animal origin in Iran; Part four: Poultry and egg von S.S Shekarforoush, S.M.M Kiaie, G Karim, S.M Razavi Rohani, N Rokni, M Abbasvali

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Study on the overview on food borne bacteria in food with animal origin in Iran; Part three: seafood von S.S Shekarforoush, S.M Razavi Rohani, G karim, S.M.M Kiaie, N Rokni, M Abbasvali

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Study on the overview on food borne bacteria in foodstuffs with animal origin in Iran; Part two: meat and meat products von S.S Shekarforoush, N Rokni, G Karim, S.M Razavi Rohani, S.M.M Kiaie, M Abbasvali

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Study on the overview on foodborne bacteria in foodstuffs with animal origin in Iran; Part one: milk and dairy products von S.S Shekarforoush, G Karim, S.M Razavi Rohani, S.M.M Kiaie, N Rokni, M Abbasvali

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