Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese

Subject Areas : Journal of Chemical Health Risks

Hajar Rahimi ¹ , Peyman Ghajarbygi ² , Saeed Shahsavari ³ , Mostafa kazemi ⁴ , Razzagh Mahmoudi ⁵

1 - Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran
2 - Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
3 - Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Instructor of Biostatistics, Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
4 - Department of Agronomy & Plant Breeding, Faculty of Agricultural Science & Engineering, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
5 - Mediacal Microbiology Research Center, Qazvin University of medical sciences, Qazvin, Iran

Received: 2019-10-12 Accepted : 2020-02-03 Published : 2020-05-02

Keywords:

References:

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