Community Research and Development Information Service - CORDIS


The Scientific Committee for Food was established by Commission Decision 74/234/EEC of 16 April 1974 (OJ L 136, 20.5.1974, page 1) to advise the Commission 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 second report on extraction solvents (opinion expressed on 21 June 1991), a recommendation on ammonium chloride in liquorice products (opinion expressed on 11 October 1991), a recommendation on glycyrrhizin in liquorice products (opinion expressed on 11 October 1991) and guidelines for the evaluation of flavourings for use in foodstuffs: 1. Chemically defined flavouring substances (opinion expressed on 10 December 1991).

Additional information

Authors: CEC, CEC Bruxelles (BE)
Bibliographic Reference: EUR 14482 EN (1992) 32 pp., FS, ECU 6
Availability: (2)
ISBN: ISBN 92-826-4745-5
Record Number: 199310417 / Last updated on: 1994-11-29
Original language: en
Available languages: es,da,de,el,en,fr,it,nl,pt
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