COVID-19 Pandemic and Food Safety Concerns: The Impact of Extra-Heating on Chemical Toxins

Affiliations

J. Sadeghizadeh-Yazdi: Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
T. Miri: School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, United Kingdom
A.S. Mozaffari Nejad: Bio Environmental Health Hazards Research Center, Jiroft University of Medical Sciences, Jiroft, Iran, Universal Scientific Education and Research Network (USERN) JMU Office, Jiroft University of Medical Sciences, Jiroft, Iran

Abstract

This article has no abstract. DOI: 10.18502/jfqhc.11.2.15645

ISSN: 2345-685X (Print); 2345-6825 (Online)
Publisher: Shahid Sadoughi University of Medical Sciences
Country of publisher: Iran, Islamic Republic of
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://jfqhc.ssu.ac.ir/