The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin
Subject Areas : food microbiology
N.
Ahmadi Kamazani
1
(Academic Member of the Department of Food Sciences and Industries, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.)
S. A.
Mortazavi
2
(Professor of the Department of Food Science and Technology, Faculty of Agriculture, University of Ferdowsi, Mashad, Iran.)
M.
Ebrahimi Tajabadi
3
(Assistant Professor of the Department of Biology, Faculty of Science, Central Tehran Branch, Islamic Azad University, Tehran, Iran.)
, M.
Hasani
4
(Academic Member of the Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.)
M.
Ghotbi
5
(Academic Member of the Department of Food Science and Technology, Chaloos Branch, Islamic Azad University, Chaloos, Iran.)
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