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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of foods made with eggs or egg products in retail establishments

open access: yesFood Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Royal Decree 1021/2022, which regulates certain hygiene requirements for the production and marketing of foodstuffs in retail establishments, establishes that, in retail establishments, food made with raw egg subjected to heat treatment where a temperature equal to or greater than 70°C is reached for 2 seconds in the centre of the product or ...
Antonio Valero Díaz   +6 more
wiley   +1 more source

Colistin Versus Ceftazidime-Avibactam in the Treatment of Infections Due to Carbapenem-Resistant Enterobacteriaceae

open access: green
Paterson D.L.   +14 more
openalex   +1 more source

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