ShareICE CREAM AND THE EEC -A REVIEW OF COMPOSITIONAL REQUIREMENTS.
Author(s) : FLACK E.
Type of article: Article
Summary
FORMULATIONS REQUIRED BY THE REGULATIONS OF EUROPEAN COMMUNITIES, FOR THE DIFFERENT TYPES OF ICE CREAM. APPLICATION BY THE DIFFERENT MEMBER COUNTRIES. (Bull. bibliogr. CDIUPA, FR., 15, N.12, 1981/12, 162739.
Details
- Original title: ICE CREAM AND THE EEC -A REVIEW OF COMPOSITIONAL REQUIREMENTS.
- Record ID : 1983-1630
- Languages: English
- Subject: Regulation
- Source: Food Flavour. Ingred. Packag. Process. - vol. 3 - n. 11
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Regulations and standardization (Montreal and Kyoto Protocols…)
- Keywords: Regulations; EEC; Ice cream
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NORME CODEX POUR LES GLACES DE CONSOMMATION ET ...
- Date : 1983
- Languages : French
- Source: Comm. Codex Aliment. - 12; ed. 1; 11-26; tabl.; 2 append.
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NEW STANDARDS FOR THE USE OF RAW MATERIALS FOR ...
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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ICE CREAM AND MILK ICE. DETERMINATION OF TOTAL ...
- Date : 1986
- Languages : Spanish
- Source: Norma esp. IRANOR - UNE 34-868-86; 4 p.; 1 ref.
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NEW SPECIFICATIONS FOR ICE CREAM MANUFACTURE.
- Author(s) : OLENEV Ju. A.
- Date : 1987
- Languages : Russian
- Source: Molocn. Prom. - n. 10
View record
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STABILIZATION AND EMULSIFICATION OF FROZEN DESS...
- Author(s) : BASSETT H.
- Date : 1988
- Languages : English
- Source: Dairy Field - vol. 171 - n. 3
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