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Assessment of the microbiological quality of spices and herbs commercialized in Lebanon
Salloum, Talia
(
Notre Dame University-Louaize
,
2020-06-10
)
Lebanese exposure to heavy metals via consumption of pitta bread
Tahtouh, Rawane
(
Notre Dame University-Louaize
,
2020
)
Assessing food safety culture and climate in Lebanese industries
Tayoun, Vera Halim
(
Notre Dame University-Louaize
,
2021
)
"Food safety knowledge attitude and practices of oncology nurses, in Lebanese hospitals”
Al Mallah, Angy
(
Notre Dame University-Louaize
,
2020
)
Dictary exposure and risk assessment of mycotoxins in thyme and thyme-based products marketed in Lebanon
Koaik, Lara
(
Notre Dame University-Louaize
,
2022-02
)
Determination of toxic element contamination in thyme and thyme-containing products consumed in Lebanon
Baroud, Caline
(
Notre Dame University-Louaize
,
2022-06
)
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Author
Al Mallah, Angy (1)
Baroud, Caline (1)
Koaik, Lara (1)
Salloum, Talia (1)
Tahtouh, Rawane (1)
Tayoun, Vera Halim (1)
Subject
Food--Safety measures--Lebanon (6)
Health risk assessment (3)
Heavy metals--Toxicology (2)
Herbs (2)
Thymes (2)
COVID-19 (Disease)--Economic aspects--Lebanon (1)
Food handling--Safety measures. (1)
Food industry and trade--Safety measures--Lebanon (1)
Food spoilage (1)
Food--Microbiology--Lebanon (1)
... View More
Date Issued
2022 (2)
2021 (1)
2020 (3)