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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.

Copyright © 2015, 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. Materials and Methods
4. Results
5. Discussion
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Search Relations:


  • Mohammad Rezaei: [PubMed] []
  • Fatemeh Safar Abadi: [PubMed] []
  • Zahra Sharifi: [PubMed] []
  • Fereshteh Karimi: [PubMed] []
  • Mahmood Alimohammadi: [PubMed] []
  • Ruh Allah Susan Abadi: [PubMed] []
  • Hossein Roostaei: [PubMed] []

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