MARC Record from harvard_bibliographic_metadata

LEADER: 02186nam a22004575a 4500
001 014199139-9
005 20141107200327.0
008 140909s2014 gw | s ||0| 0|eng d
020 $a9783319034348
020 $a9783319034348
020 $a9783319034331
024 7 $a10.1007/978-3-319-03434-8$2doi
035 $a(Springer)9783319034348
040 $aSpringer
050 4 $aTP248.65.F66
072 7 $aTDCT$2bicssc
072 7 $aTEC012000$2bisacsh
082 04 $a641.3$223
082 04 $a664$223
100 1 $aPisanello, Daniele,$eauthor.
245 10 $aChemistry of Foods: EU Legal and Regulatory Approaches /$cby Daniele Pisanello.
264 1 $aCham :$bSpringer International Publishing :$bImprint: Springer,$c2014.
300 $aVIII, 77 p. 4 illus.$bonline resource.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
347 $atext file$bPDF$2rda
490 1 $aSpringerBriefs in Molecular Science,$x2191-5407
520 $aThis book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely: - the REACH regulation; - the enzyme, flavorings and additive regulatory framework; - the matter of contamination and veterinary drugs; - the use of Food contact materials. The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience.
650 20 $aNutrition.
650 10 $aChemistry.
650 0 $aChemistry.
650 0 $aFood science.
650 0 $aNutrition.
650 24 $aFood Science.
650 24 $aEuropean Law.
650 24 $aDocumentation and Information in Chemistry.
776 08 $iPrinted edition:$z9783319034331
830 0 $aSpringerBriefs in Molecular Science.
988 $a20141002
906 $0VEN