Microbial Evaluation of Cooked Foods Served in the Central Restaurant of Tehran University of Medical Sciences in Winter and Summer 2015

Ali Salehi; Gholamreza Jahed Khaniki; Kaveh Shoghi; Daryoush Sanaei; Ehsan Haghi

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About The Authors

Ali Salehi
Department of Environmental Health Engineering, Division in Food Safety and Hygiene, Tehran University of Medical Sciences, Tehran, Iran
Iran, Islamic Republic of

Gholamreza Jahed Khaniki
Department of Environmental Health Engineering, Division in Food Safety and Hygiene, Tehran University of Medical Sciences, Tehran, Iran
Iran, Islamic Republic of

Kaveh Shoghi
Department of food science, Division in food science design & material engineering. AYATOLLAH AMOLi's science and research university.

Daryoush Sanaei
Department of Environmental Health Engineering, Division in Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran

Ehsan Haghi

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Iranian Journal of Health, Safety and Environment e-ISSN: :2345-5535 Iran university of Medical sciences, Tehran, Iran

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