01259nam0 22002891i 450 UON0021275620231205103341.43080-7184-468-020030730d1998 |0itac50 baczeCZ|||| 1||||Obraz Němců, Rakouska a Německa v české společnosti 19. a 20. stoletíeditoři Jan Křen, Eva Broklová[autoři Stanislav Biman ... et al.]. -- Vyd. 1.. -- PrahaKarolinum, 1998314 p.ill. ; 20 cm.TEDESCHI NELLA CULTURA CECAUONC044622FICZPrahaUONL003201943.7Storia Europa Centrale. Cecoslovacchia21BIMANStanislavUONV245064784146BROKLOVÁEvaUONV128336KŘENJanUONV109931Nakladatelstvi KarolinumUONV271132650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00212756SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI EO DUOMO XIII 0347 SI EO 29731 5 0347 Obraz Němců, Rakouska a Německa v české společnosti 19. a 20. století3898254UNIOR05383nam 22006373u 450 991100483700332120230120003921.01-280-37254-097866103725461-59124-330-01-85573-630-6(CKB)111056552541842(EBL)1639941(SSID)ssj0000071896(PQKBManifestationID)11109786(PQKBTitleCode)TC0000071896(PQKBWorkID)10094281(PQKB)10706185(MiAaPQ)EBC1639941(EXLCZ)9911105655254184220140303d2001|||| u|| |engur|n|---|||||txtccrEU Food Law A Practical GuideBurlington Elsevier Science20011 online resource (257 p.)Woodhead Publishing Series in Food Science, Technology and NutritionDescription based upon print version of record.1-85573-557-1 Front Cover; EU Food Law: A Practical Guide; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 The development of EU food law; 1.2 The 2000 White Paper on the General Principles of Food Law; 1.3 The structure of this book; 1.4 References and further reading; Chapter 2. EU institutions and the legislative process; 2.1 The EU and its institutions; 2.2 The European Commission; 2.3 The Directorate-Generals; 2.4 The Directorate-Generals and EU food law; 2.5 Scientific Committees; 2.6 The European Food Authority; 2.7 The Council of the EU; 2.8 The European Parliament2.9 The Court of Justice and the Court of Auditors2.10 ECOSOC and the Committee of the Regions; 2.11 Legislative process; 2.12 Forms of legislation: directives, regulations and decisions; 2.13 Horizontal or vertical legislation?; 2.14 Publication; 2.15 The EU, national and international regulation; 2.16 How EU law works: an example; 2.17 References and further reading; Part I: Food safety; Chapter 3. Hygiene; 3.1 Introduction; 3.2 Hygiene regulation in the EU: key themes; 3.3 Enforcement of hygiene regulations; 3.4 The General Food Hygiene Directive (93/43/EEC)3.5 Specific (vertical) hygiene directives: applicable to particular foodstuffs3.6 Case study: controversy over minced meat (and meat preparations); 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 References; Chapter 4. Additives; 4.1 Introduction; 4.2 The key directives; 4.3 Requirements contained in vertical food directives; 4.4 Future trends; 4.5 Sources of further information and advice; 4.6 References; Appendix: list of E numbers of permitted additives; Chapter 5. Contaminants; 5.1 Introduction; 5.2 Scientific advisory committees; 5.3 Pesticide residues5.4 Veterinary drug residues5.5 Mercury and histamine in fishery products; 5.6 Other chemical contaminants; 5.7 Future trends; 5.8 References; Chapter 6. Food contact materials; 6.1 Introduction; 6.2 General EU legislation on food contact materials; 6.3 Legislation in place in the EU on specific food contact materials; 6.4 Plastics materials and articles; 6.5 Other categories of food contact materials; 6.6 The principle of mutual recognition; 6.7 Determining compliance with EU food contact legislation: some practical examples; 6.8 Future trends; 6.9 Sources of further information and advice6.10 References and notesPart II: Informing the consumer; Chapter 7. Labelling; 7.1 Key principles; 7.2 The organisation of EU legislation; 7.3 EU legislation and Codex standards; 7.4 The main requirements for prepacked foods; 7.5 Nutrition labelling and claims; 7.6 Specific labelling requirements in food composition directives; 7.7 Specific labelling requirements in CAP marketing regulations; 7.8 Novel foods and genetically modified foods: labelling rules; 7.9 Future developments; 7.10 References and sources of further information; Chapter 8. Nutrition information8.1 Introduction: key issues in presenting nutrition informationGiven its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions.The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. ThWoodhead Publishing Series in Food Science, Technology and NutritionWoodhead Publishing Series in Food Science, Technology and Nutrition EU FOOD LAWLaw - Non-U.SHILCCLaw, Politics & GovernmentHILCCLaw - Europe, except U.KHILCCLaw - Non-U.S.Law, Politics & GovernmentLaw - Europe, except U.K.Goodburn K1821795AU-PeELAU-PeELAU-PeELBOOK9911004837003321EU Food Law4387694UNINA