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Assessment of Synthetic Dyes in Food Stuffs Produced in Confectioneries and Restaurants in Arak, Iran

Mohammad Rezaei 1 , Fatemeh Safar Abadi 2 , Zahra Sharifi 2 , Fereshteh Karimi 1 , Mahmood Alimohammadi 3 , * , Ruh Allah Susan Abadi 2 and Hossein Roostaei 2
Authors Information
1 Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences (TUMS), Tehran, IR Iran
2 Department of Veterinary, Arak University of Applied Sciences, Arak, IR Iran
3 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences (TUMS), Tehran, IR Iran
Article information
  • Thrita: March 01, 2015, 4 (1); e22776
  • Published Online: January 10, 2015
  • Article Type: Research Article
  • Received: August 14, 2014
  • Revised: December 1, 2014
  • Accepted: December 3, 2014
  • DOI: 10.5812/thrita.22776

To Cite: Rezaei M, Safar Abadi F, Sharifi Z, Karimi F, Alimohammadi M, et al. Assessment of Synthetic Dyes in Food Stuffs Produced in Confectioneries and Restaurants in Arak, Iran, Thrita. 2015 ;4(1):e22776. doi: 10.5812/thrita.22776.

Abstract
Copyright © 2015, 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. Materials and Methods
4. Results
5. Discussion
Acknowledgements
Footnote
References
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