Principles Of Food Law


Principles Of Food Law
Author: Elsa A. Murano
Publisher:
ISBN: 9780998259154
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Principles Of Food Law

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Principles of Food Law
Language: en
Pages:
Authors: Elsa A. Murano
Categories:
Type: BOOK - Published: 2017-02-15 - Publisher:
Books about Principles of Food Law
The General Principles of Food Law in the European Union
Language: en
Pages:
Authors: Commission of the European Communities
Categories:
Type: BOOK - Published: 1997 - Publisher:
Books about The General Principles of Food Law in the European Union
An Outline of Food Law
Language: en
Pages: 105
Authors: Alain Gérard
Categories: Food law and legislation
Type: BOOK - Published: 1983 - Publisher: Food & Agriculture Org.
Books about An Outline of Food Law
Safety in the Agri-food Chain
Language: en
Pages: 684
Authors: Pieternel A. Luning, Frank Devlieghere, Roland Verhé
Categories: Science
Type: BOOK - Published: 2006 - Publisher: Wageningen Academic Pub
Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control systems in the complete food
Regulating food law
Language: en
Pages: 156
Authors: Anna Szajkowska
Categories: Technology & Engineering
Type: BOOK - Published: 2012-03-01 - Publisher: Wageningen Academic Publishers
Animal cloning, nanotechnology, and genetic modifications are all examples of recent controversies around food regulation where scientific evidence occupies a central position. This book provides a fresh perspective on EU scientific food safety governance by offering a legal insight into risk analysis and the precautionary principle, positioned as general principles
Principles of Food Chemistry
Language: en
Pages: 520
Authors: John M. deMan
Categories: Technology & Engineering
Type: BOOK - Published: 2013-02-01 - Publisher: Springer Science & Business Media
This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards.
Food Law
Language: en
Pages: 252
Authors: Caoimhín MacMaoláin
Categories: Law
Type: BOOK - Published: 2015-04-30 - Publisher: Bloomsbury Publishing
This book provides a broad conspectus on the application of EU and international regulation of the food sector on English law. It is aimed at practitioners and students of this vital and emerging branch of law, which has become an important part of current political and legal debate. It is
German Tax and Business Law
Language: en
Pages: 662
Authors: Caoimhín MacMaoláin
Categories: Commercial law
Type: BOOK - Published: 2005 - Publisher: Sweet & Maxwell
Providing treatment of landlord and tenant matters, this book covers both commercial and residential issues. The reader is informed with the changing complexities of legislation and case law in this area. The coverage of cases and legislation is complemented by practical advice on issues facing practitioners in their daily work
Ethical Traceability and Communicating Food
Language: en
Pages: 318
Authors: Christian Coff, David Barling, Michiel Korthals, Thorkild Nielsen
Categories: Philosophy
Type: BOOK - Published: 2008-06-12 - Publisher: Springer Science & Business Media
The theme of this book evolved from the idea of linking three concepts around food: traceability, ethics and informed choice. We believe that the current devel- ment and implementation of traceability in the agri-food sector offers an interesting way not only of handling food safety but also of addressing and
Fundamental Principles and Objectives of a Comparative Food Law: General introduction and field application
Language: en
Pages:
Authors: Edouard Jean Bigwood, Alain Gérard (docteur en droit.)
Categories: Food
Type: BOOK - Published: 1967 - Publisher:
Abstract: The complexity of food production, transportation, manufacturing, and marketing has given rise to the necessity of formulating international standards and policies for food control; this subject was addressed by the Food Law Research Centre set up by Brussels University in 1975. The goal of the Centre's investigations was to