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02486nam a22005055i 4500 |
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978-3-319-03434-8 |
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DE-He213 |
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20151031021039.0 |
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cr nn 008mamaa |
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140909s2014 gw | s |||| 0|eng d |
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|a 9783319034348
|9 978-3-319-03434-8
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|a 10.1007/978-3-319-03434-8
|2 doi
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|d GrThAP
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|a TP248.65.F66
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|a TDCT
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|a Pisanello, Daniele.
|e author.
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|a Chemistry of Foods: EU Legal and Regulatory Approaches
|h [electronic resource] /
|c by Daniele Pisanello.
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|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2014.
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|a VIII, 77 p. 4 illus.
|b online resource.
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|a text
|b txt
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|a computer
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|a online resource
|b cr
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|a text file
|b PDF
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|a SpringerBriefs in Molecular Science,
|x 2191-5407
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|a 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.
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|a Chemistry.
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|a Communication in chemistry.
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|a Food
|x Biotechnology.
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|a Nutrition.
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|a International law.
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|a Chemistry.
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|a Food Science.
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|a Nutrition.
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| 650 |
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|a European Law.
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| 650 |
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|a Documentation and Information in Chemistry.
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| 710 |
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|a SpringerLink (Online service)
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|t Springer eBooks
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|i Printed edition:
|z 9783319034331
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| 830 |
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|a SpringerBriefs in Molecular Science,
|x 2191-5407
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|u http://dx.doi.org/10.1007/978-3-319-03434-8
|z Full Text via HEAL-Link
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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