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Nutrition and food in health and disease
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Volume 4, Number 1 (2017-2)
Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage
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Study on Trace Metals Levels and Health Risk Assessment of Silago Sihama in Hormozgan Province
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Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia
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Application and Optimization of Dispersive Liquid-liquid Microextraction Coupled with High-performance Liquid Chromatography for Sensitive Determination of Furfural and Hydroxymethyl Furfural in Jarred and Canned Baby-foods
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Women's Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study
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The Association of Food Intake and Physical Activity with Body Composition, Muscle Strength and Muscle Function in Postmenopausal Women
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Reducing Measurement Error in Nutrition Assessment: Potential Research Implications for Iran
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Persian Gum: A Novel Natural Hydrocolloid
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