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EFFECTS OF THERMAL TREATMENT AND DISTRIBUTION ON FOOD QUALITY AND NUTRIENT VALUE.

EFFETS DU TRAITEMENT THERMIQUE ET DE LA DISTRIBUTION SUR LA QUALITE ET LA VALEUR NUTRITIVE DES ALIMENTS.

Type of article: Article

Summary

IN ORDER TO STUDY THESE EFFECTS THE EEC AND NON-MEMBER PARTICIPATING COPUNTRIES ARE ENGAGED IN A CONCERTED ACTION FOR A PERIOD ENDING ON OCTOBER 26, 1982. THE PROGRAMS COVERED BY THIS AGREEMENT ARE LISTED IN AN ANNEX A: CONCERNING DAIRY PRODUCTS (COOLING), FRUIT AND VEGETABLES, CEREALS (MAINLY EFFECTS OF FREEZING AND THAWING ON THE QUALITY OF CEREAL PRODUCTS), FISH AND MEAT (CHILLING, FREEZING AND THAWING), AND THE EFFECTS OF THERMAL PROCESSES ON PROTEIN QUALITIES AND POLYUNSATURATED FATS. THE ANNEX B DEFINES THE MANDATE AND THE COMPOSITION OF THE AGREEMENT COMMITTEE, THE ANNEX C FIXES THE RULES FOR FINANCING THE AGREEMENT. G.G.

Details

  • Original title: EFFETS DU TRAITEMENT THERMIQUE ET DE LA DISTRIBUTION SUR LA QUALITE ET LA VALEUR NUTRITIVE DES ALIMENTS.
  • Record ID : 1981-1179
  • Languages: French
  • Subject: Regulation
  • Source: J. off. Communautés eur., Légis. - n. L 350
  • Publication date: 1980/12/23
  • Document available for consultation in the library of the IIR headquarters only.

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