Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Faculty Members have conducted research related to the Investigating the Effect of Type of Fish and Different Cooking Methods on the Residual Amount of Polycyclic Aromatic Hydrocarbons (Pahs) in Some Iranian Fish: A Health Risk Assessment
Gholamreza Mohammadi Farsani
Gholamreza Mohammadi Farsani

Associate Professor of Nutritional Sciences

Department Clinical Nutrition

School of Nutritional Sciences & Dietetics

Tehran University of Medical Sciences

All Documents