Related Books

Council of Europe Guidelines for Flavouring Preparations Produced by Enzymatic Or Microbiological Processes
Language: en
Pages: 24
Authors: Council of Europe
Categories: Political Science
Type: BOOK - Published: 1994-01-01 - Publisher: Council of Europe

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On cover: Health protection of the consumer
Guidelines for Flavouring Preparations Produced by Plant Tissue Culture
Language: en
Pages: 24
Authors: Council of Europe
Categories: Political Science
Type: BOOK - Published: 1998-01-01 - Publisher: Council of Europe

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Flavourings
Language: en
Pages: 726
Authors: Erich Ziegler
Categories: Science
Type: BOOK - Published: 2008-07-11 - Publisher: John Wiley & Sons

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The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-
Natural sources of flavourings
Language: en
Pages: 280
Authors: Council of Europe
Categories: Medical
Type: BOOK - Published: 2000-07-01 - Publisher: Council of Europe

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The Committee of Experts on Flavouring Substances of the Council of Europe has engaged in a major review of the safety-in-use of over 600 natural flavouring sou
Guidelines for Good Manufacturing Practice of Cosmetic Products (GMPC)
Language: en
Pages: 40
Authors: Council of Europe
Categories: Political Science
Type: BOOK - Published: 1995-01-01 - Publisher: Council of Europe

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These guidelines, aimed at governments, and in particular cosmetics manufacturers, in order to improve public health safety, offer organisational and practical