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Alternative raw materials in the production of food of animal origin balance between quality, safety and economy

• Authors : Zhikov, M.

Subjects: Bulgaria; Opinion; food additives

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Dioxins and Dioxin-like PCBs in Food of Animal Origin in the Slovak Republic

• Authors : Kočan, Anton

Subjects: Slovakia; Opinion; dioxins

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Assessment of the results of the national residue monitoring plan 2008 and the import residue monitoring plan 2008

• Authors : German Federal Institute for Risk Assessment

Subjects: Germany; Opinion; national residue monitoring plan

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You are what you eat: on the diet of the Garden Dormouse

• Authors : Büchner, Sven; Bräsel, Nicolle; Wolz, Irmhild

Subjects: In Search of the Garden Dormouse; feeding ecology; Arthropoda

• Source: ARPHA Conference Abstracts, 5, e84436, (2022-04-15)

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A Review on Veterinary Drug Residues in Foods of Animal Origin

• Authors : Balemi, Amanuel

Subjects: Foods of animal origin • Drug residues • Veterinary drug

• Source: Journal of Veterinary Science & Technology, 15(2), 5, (2024-04-30)

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Assessment report on the findings of the National Residue Control Plan 2012

• Authors : German Federal Institute for Risk Assessment

Subjects: Quality Manual; residue control plan; import control plan

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Assessment report on the findings of the National Residue Control Plan 2012

• Authors : German Federal Institute for Risk Assessment

Subjects: Opinion; residue control plan; import control plan

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Gram-Negative Food Borne Pathogen: A Review

• Authors : Shreya Dubey; M.N. Brahmbhatt; Sonali Thakur

• Source: The Science World a monthly e magazine, 2(11), 1949-1952, (2022-12-01)

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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

• Authors : AESAN Scientific Committee

Subjects: Frozen meat; Freezing; Shelf-life

• Source: Revista del Comité Científico de la AESAN, 36, 209-236, (2022-09-20)

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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the equivalence between the disinfection of tools in slaughterhouses and cutting rooms with hot water supplied at a temperature not less than 82 ºC, and various alternative systems of disinfection

• Authors : AESAN Scientific Committee

Subjects: Disinfection; Tools; Slaughterhouses

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