Author: Alain Gérard
Publisher: Food & Agriculture Org.
ISBN: 9789251019801
Category : Law
Languages : en
Pages : 120

Get Book Here

Book Description

Author: David Demortain
Publisher: Edward Elgar Publishing
ISBN: 1849809445
Category : Business & Economics
Languages : en
Pages : 285

Get Book Here

Book Description
Risks are increasingly regulated by international standards, and scientists play a key role in standardisation. This fascinating book exposes the action of 'invisible colleges' of scientists - loose groups of prominent scientific experts who combine practical experience of risk and control with advisory responsibility - in the formulation of international standards. Drawing upon the domains of medicines, 'novel foods' and food hygiene, David Demortain investigates new regulatory concepts emerging from invisible colleges, highlighting how they shape consensus and pave the way for international.

Author:
Publisher:
ISBN:
Category : North Atlantic Region
Languages : en
Pages : 388

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 664

Get Book Here

Book Description
Includes entries for maps and atlases.

Author: Edouard Jean Bigwood
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 156

Get Book Here

Book Description
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 define the characteristics of European food laws, analyze the principles, trends and aims on which the laws are based, and trace their evolution. The resulting study is presented along the following lines: general definition of food law, the necessity for it, and the underlying principles; the concept of food as defined by each European country; socioeconomic, geographic, and sociolegal factors; national characteristics as motivation for laws; criteria of food quality (e.g., vitamination, diet foods, use of enzymes or irradiation, additives); various structures of local or national law; regulatory organizations and procedures; methods of control and judicial sanction; and consumer education. The study concludes with a suggested outline for a modern food law.

Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Subject
Languages : en
Pages : 656

Get Book Here

Book Description
A cumulative list of works represented by Library of Congress printed cards.

Author: Stanford Law Library
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 628

Get Book Here

Book Description

Author: Library of Congress
Publisher:
ISBN:
Category :
Languages : en
Pages : 652

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Education, Higher
Languages : fr
Pages : 688

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 664

Get Book Here

Book Description