Document Type : Research Article
Authors
1 Student Research Committee, Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN
2 Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN
3 Department of Biostatistics, School of Health, Social Development and Health Promotion Research Center Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN
4 Departments of Agriculture, Payame Noor University, Tehran, I.R. IRAN
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