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Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences

Edris Hoseinzadeh 1 , Mohammad Faghih 2 , * , Ghodratollah Roshanaei 3 , Reza Shokoohi 4 and Heidar Mohammadi 5
Authors Information
1 Department of Environmental Health Engineering, Faculty of Health, Lorestan University of Medical Sciences, Khorramabad, IR Iran
2 Occupational Hygiene Department, Persian Gulf Research Center for Health Promotion, School of Health, Hormozgan University of Medical Sciences, Bandar Abbas, IR Iran
3 Department of Biostatistics, School of Public Health, Hamedan University of Medical Sciences, Hamadan, IR Iran
4 Department of Environmental Health Engineering, School of Public Health, Centre for Health Research, Hamedan University of Medical Sciences, Hamadan, IR Iran
5 Department of Occupational Health Engineering, School of Public Health, Hamedan University of Medical Sciences, Hamedan, IR Iran
Article information
  • Thrita: March 1, 2013, 2 (1); 101-105
  • Published Online: February 2, 2013
  • Article Type: Research Article
  • Received: June 9, 2012
  • Revised: August 18, 2012
  • Accepted: August 25, 2012
  • DOI: 10.5812/thrita.6676

To Cite: Hoseinzadeh E, Faghih M, Roshanaei G, Shokoohi R, Mohammadi H. et al. Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences, Thrita. 2013 ;2(1):101-105. doi: 10.5812/thrita.6676.

Copyright © 2013, Thrita. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License ( which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Patients and Methods
4. Results
5. Discussion
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