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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.

Abstract
Copyright © 2013, Thrita. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) 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
References
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