| 书目名称 | Chemistry of Foods: EU Legal and Regulatory Approaches |
| 编辑 | Daniele Pisanello |
| 视频video | |
| 概述 | Introduces to the European General Food Law and analyzes the EFSA (the European Food Safety Authority).Describes food safety-related regulations.Treats the legislation laying down chemicals in food fr |
| 丛书名称 | SpringerBriefs in Molecular Science |
| 图书封面 |  |
| 描述 | This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely:.- the REACH regulation;.- the enzyme, flavorings and additive regulatory framework;.- the matter of contamination and veterinary drugs;.- the use of Food contact materials. .The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience. . |
| 出版日期 | Book 2014 |
| 关键词 | Contamination Residues in Food; EU Food Law and Regulations; Enzymes, Flavorings and Additives Regulat |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-03434-8 |
| isbn_softcover | 978-3-319-03433-1 |
| isbn_ebook | 978-3-319-03434-8Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s) 2014 |
发表于 2025-3-21 17:59:53
