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Abstract

The Scientific Committee for Food was established to advise on any problem relating to the protection of the health and safety of persons arising from the consumption of food and, in particular, the composition of food processes which are liable to modify food, the use of food additives and other processing aids, as well as the presence of contaminants. The present report deals with a first series of food additives of various technological functions.

Additional information

Authors: CEC, CEC Bruxelles (BE)
Bibliographic Reference: EUR 13416 EN (1991) 25 pp., FS, ECU 5
Availability: (2)
ISBN: ISBN 92-826-2483-8
Record Number: 199110580 / Last updated on: 1994-12-02
Category: PUBLICATION
Original language: en
Available languages: en,es,da,de,el,fr,it,nl,pt
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