natgillin/translations-raw huggingface dataset:
Poly (methyl acrylate-co-methylmethacrylate-co-methacrylic acid) 7:3:1
poli(metil akrilat-ko-metilmetakrilat-ko-metakrilna kiselina) 7:3:1
Poly[(CH2:CHCO2CH3)-co-(CH2:C(CH3)CO2CH3)-co-(CH2:C(CH3)COOH)]
poli[(CH2:CHCO2CH3)-ko-(CH2:C(CH3)CO2CH3)-co-(CH2:C(CH3)COOH)]
Approximately 280000 g/mol
Oko 280000 g/mol
1 g of the dispersion is dried in an oven for 5 hours at 110 °C.
1 g disperzije suši se 5 sati u sušioniku na 110 °C.
9,2–12,3 % methacrylic acid units on dry substance.
9,2 – 12,3 % jedinica metakrilne kiseline na suhoj tvari.
Max. 20 mPa.s, 30 rpm/20 °C (Brookfield viscosimetry)
maksimalno 20 mPa.s, 30 rpm/20 °C (viskozimetar Brookfield)
Soluble when mixed with 1 N sodium hydroxide in a ratio of 1:2.
Topljiva je kada se miješa s 1 N natrijeva hidroksida u omjeru 1:2.
Soluble above pH 7,0.
Topljiva je ako je pH viši od 7,0.
60–80 mg KOH/g of dried substance
60 – 80 mg KOH/g suhe tvari
Not more than 0,2 % in the dispersion
najviše 0,2 % u disperziji
Total of monomers (sum of methacrylic acid, methyl methacrylate and methyl acrylate): not more than 100 mg/kg in the dispersion
ukupni monomeri (zbroj metakrilne kiseline, metil metakrilata i metil akrilata): najviše 100 mg/kg u disperziji
Residual emulsifiers
Ostaci emulgatora
Sodium lauryl sulphate not more than 0,3 % on the dry substance
najviše 0,3 % natrijeva lauril sulfata na suhoj tvari
Polysorbate 80 not more than 1,2 % on the dry substance
najviše 1,2 % polisorbata 80 na suhoj tvari
Not more than 0,3 mg/kg in the dispersion’
najviše 0,3 mg/kg u disperziji”.
Commission Regulation (EU) No 817/2013
Uredba Komisije (EU) br. 817/2013
amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Octenyl succinic acid modified gum arabic
o izmjeni priloga II. i III. Uredbi (EZ) br. 1333/2008 Europskog parlamenta i Vijeća i Priloga Uredbi Komisije (EU) br. 231/2012 u vezi s gumom arabikom modificiranom oktenilsukcinskom kiselinom
Annex III to Regulation (EC) No 1333/2008 lays down a Union list of food additives approved for use in food additives, food enzymes, flavourings, nutrients and their conditions of use.
Prilogom III. Uredbi (EZ) br. 1333/2008 utvrđuje se popis prehrambenih aditiva Unije odobrenih za uporabu u prehrambenim aditivima, prehrambenim enzimima, prehrambenim aromama i hranjivim tvarima te uvjeti njihove uporabe.
Commission Regulation (EU) No 231/2012 [3] lays down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008.
Uredbom Komisije (EU) br. 231/2012 [3] utvrđuju se specifikacije za prehrambene aditive iz priloga II. i III. Uredbi (EZ) br. 1333/2008.
Those lists and the specifications may be updated in accordance with the common procedure referred to in Article 3(1) of Regulation (EC) No 1331/2008 either on the initiative of the Commission or following an application.
Ti popisi i specifikacije mogu se ažurirati u skladu sa zajedničkim postupkom iz članka 3. stavka 1. Uredbe (EZ) br. 1331/2008 na inicijativu Komisije ili na temelju zahtjeva.
An application for authorisation of the use of Octenyl succinic acid modified gum arabic as an emulsifier in certain food categories and in flavourings was submitted on 12 November 2007 and has been made available to the Member States.
Zahtjev za odobrenje uporabe gume arabike modificirane oktenilsukcinskom kiselinom kao emulgatora u određenim kategorijama hrane i aromama podnesen je 12. studenog 2007. i stavljen je na raspolaganje državama članicama.
The European Food Safety Authority evaluated the safety of octenyl succinic acid modified gum arabic, as emulsifier to be added to flavourings and certain other foodstuffs and expressed its opinion on 11 March 2010 [4].
Europska agencija za sigurnost hrane ocijenila je sigurnost gume arabike modificirane oktenilsukcinskom kiselinom kao emulgatora koji se dodaje aromama i određenoj drugoj hrani i izrazila svoje mišljenje 11. ožujka 2010. [4].
The Authority concluded that, based on the results of the available studies, the information on gum acacia itself and on other Octenyl succinic acid modified starches, the use of octenyl succinic acid modified gum arabic as an emulsifier in foods at the proposed uses and use levels is not of a safety concern.
Agencija je na temelju rezultata dostupnih istraživanja i informacija o samoj akacijevoj gumi ili o drugim škrobovima modificiranima oktenilsukcinskom kiselinom zaključila da predložena uporaba i uporabne razine akacijeve gume modificirane oktenilsukcinskom kiselinom kao emulgatora u hrani ne predstavljaju sigurnosni rizik.
There is a technological need to use Octenyl succinic acid modified gum arabic as an emulsifier in certain foodstuffs as well as an emulsifier in flavouring-oil emulsions which are added to a variety of foodstuffs as it has improved properties compared to existing emulsifiers.
Postoji tehnološka potreba za uporabom gume arabike modificirane oktenilsukcinskom kiselinom kao emulgatorom u određenoj hrani te emulgatorom u emulzijama aromatiziranih ulja koje se dodaju različitoj hrani jer imaju poboljšana svojstva u usporedbi s postojećim emulgatorima.
It is therefore appropriate to authorise the use of octenyl succinic acid modified gum arabic in the food categories applied for and to assign number E 423 to that food additive.
Stoga je prikladno odobriti uporabu gume arabike modificirane oktenilsukcinskim kiselinom u kategorijama hrane za koje je podnesen zahtjev i dodijeliti broj E 423 tom prehrambenom aditivu.
The specifications for Octenyl succinic acid modified gum arabic should be included in Regulation (EU) No 231/2012 when it is included in the Union lists of food additives laid down in Annexes II and III to Regulation (EC) No 1333/2008 for the first time.
Specifikacije za gumu arabiku modificiranu oktenilsukcinskom kiselinom trebaju se uvrstiti u Uredbu (EU) br. 231/2012 kada se prvi put uvrste na popis prehrambenih aditiva Unije u prilozima II. i III. Uredbi (EZ) br. 1333/2008.
Regulation (EC) No 1333/2008 and Regulation (EU) No 231/2012 should therefore be amended accordingly.
Stoga je Uredbu (EZ) br. 1333/2008 i Uredbu (EU) br. 231/2012 potrebno na odgovarajući način izmijeniti.
Annexes II and III to Regulation (EC) No 1333/2008 are amended in accordance with Annex I to this Regulation.
Prilozi II. i III. Uredbi (EZ) br. 1333/2008 izmjenjuju se u skladu s Prilogom I. ovoj Uredbi.
EFSA Journal 2010; 8(3):1539.
EFSA Journal 2010.; 8(3):1539.
A. Annex II to Regulation (EC) No 1333/2008 is amended as follows:
A. Prilog II. Uredbi (EZ) br. 1333/2008 mijenja se kako slijedi:
In Part B, in Table 3 ‘Additives other than colours and sweeteners’ the following entry is inserted after the entry for food additive E 422:
U dijelu B, u tablici 3 „Aditivi osim bojila i sladila”, nakon unosa za prehrambeni aditiv E 422 umeće se sljedeći unos:
Octenyl succinic acid modified gum arabic’
Guma arabika modificirana oktenilsukcinskom kiselinom”
Part E is amended as follows:
Dio E mijenja se kako slijedi:
in category 05.4 ‘Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4’, the following entry is inserted after the entry for food additive E 416:
u kategoriji 05.4 „Ukrasi, premazi i nadjevi, osim nadjeva na bazi voća obuhvaćenih kategorijom 4.2.4”, nakon unosa za prehrambeni aditiv E 416 umeće se sljedeći unos:
Octenyl succinic acid modified gum arabic
Guma arabika modificirana oktenilsukcinskom kiselinom
Only icings’
Samo glazure”
in category 12.6 ‘Sauces’, the following entry is inserted after the entry for food additive E 416:
u kategoriji 12.6 „Umaci” nakon unosa za prehrambeni aditiv E 416 umeće se sljedeći unos:
in category 14.1.4 ‘Flavoured drinks’ the following entry is inserted after the entry for food additive E 405:
u kategoriji 14.1.4 „Aromatizirana pića” nakon unosa za prehrambeni aditiv E 405 umeće se sljedeći unos:
only in energy drinks and in drinks containing fruit juice’
Samo u energetskim napitcima i pićima koja sadrže voćni sok”
B. Annex III to Regulation (EC) No 1333/2008 is amended as follows:
B. Prilog III. Uredbi (EZ) br. 1333/2008 mijenja se kako slijedi:
In Part 4 ‘Food additives including carriers in food flavourings’, the following entry is inserted after the entry for food additive E 416:
U dijelu 4 „Prehrambeni aditivi uključujući nositelje u prehrambenim aromama” nakon unosa za prehrambeni aditiv E 416 umeće se sljedeći unos:
Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.2: Processed meat, only processed poultry; 09.2: Processed fish and fishery products including mollusks and crustaceans and in category 16: Desserts excluding products covered in category 1, 3 and 4.
Emulzije aromatiziranih ulja korištene u kategorijama 03: Smrznuti deserti; 07.2: Mali fini pekarski proizvodi; 08.2: Prerađeno meso, samo prerađeno meso peradi; 09.2: Prerađena riba i riblji proizvodi uključujući školjke i rakove, te u kategoriji 16: Deserti osim proizvoda obuhvaćenih kategorijama 1, 3 i 4.
500 mg/kg in the flavouring emulsion
500 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts
Emulzije aromatiziranih ulja korištene u kategoriji 14.1.4: Aromatizirana pića, samo aromatizirana pića koja ne sadrže voćne sokove i gazirana aromatizirana pića koja sadrže voćne sokove, i u kategoriji 14.2: Alkoholna pića uključujući i njihove varijante bez alkohola i s malim postotkom alkohola.
220 mg/kg in the flavouring emulsion
220 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in categories 05.1: Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath refreshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals.
Emulzije aromatiziranih ulja korištene u kategoriji 05.1: Kakao i čokoladni proizvodi obuhvaćeni Direktivom 2000/36/EZ, 05.2: Ostali slatkiši uključujući mikroslatkiše za osvježenje daha, 05.4: Ukrasi, premazi i nadjevi, osim nadjeva na bazi voća obuhvaćenih kategorijom 4.2.4, i u kategoriji 06.3: Žitarice za doručak.
300 mg/kg in the flavouring emulsion
300 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in category 01.7.5: Processed cheese.
Emulzije aromatiziranih ulja korištene u kategoriji 01.7.5: Topljeni sir.
120 mg/kg in the flavouring emulsion
120 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in category 05.3: Chewing gum.
Emulzije aromatiziranih ulja korištene u kategoriji 05.3: Žvakaća guma.
60 mg/kg in the flavouring emulsion
60 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in category 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.2: Processed meat; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes.
Emulzije aromatiziranih ulja korištene u kategoriji 01.8: Mliječni analozi uključujući zamjene za vrhnje za napitke; 04.2.5: Džemovi, želei i marmelade te slični proizvodi; 04.2.5.4: Maslaci i namazi od orašastih plodova; 08.2: Prerađeno meso; 12.5: Juhe i mesne juhe (temeljci); 14.1.5.2: Ostalo, samo instant kava i čaj te gotova jela na bazi žitarica.
240 mg/kg in the flavouring emulsion
240 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products.
Emulzije aromatiziranih ulja korištene u kategoriji 10.2: Prerađena jaja i proizvodi od jaja.
140 mg/kg in the flavouring emulsion
140 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces.
Emulzije aromatičnih ulja korištene u kategoriji 14.1.4: Aromatizirana pića, samo negazirana aromatizirana pića koja sadrže voćne sokove; 14.1.2: Voćni sokovi kako su utvrđeni Direktivom 2001/112/EZ i sokovi od povrća, samo sokovi od povrća, i u kategoriji 12.6: Umaci, samo umaci od mesa i slatki umaci.
400 mg/kg in the flavouring emulsion
400 mg/kg u aromatiziranim emulzijama
Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks.
Emulzije aromatiziranih ulja korištene u kategoriji 15: Gotovi slani zalogaji i grickalice.
440 mg/kg in the flavouring emulsion’
440 mg/kg u aromatiziranim emulzijama”
In the Annex to Regulation (EU) No 231/2012, the following entry is inserted after the specifications for food additive E 422:
U Prilogu Uredbi (EU) br. 231/2012, nakon specifikacije za prehrambeni aditiv E 422 umeće se sljedeći unos:
‘E 423 OCTENYL SUCCINIC ACID MODIFIED GUM ARABIC
„E 423 GUMA ARABIKA MODIFICIRANA OKTENILSUKCINSKOM KISELINOM
Gum arabic hydrogen octenylbutandioate; Gum arabic hydrogen octenylsuccinate; OSA modified gum arabic; OSA modified gum acacia
Guma arabika hidrogen oktenil butandioat; Guma arabika hidrogen oktenilsukcinat; Guma arabika modificirana oktenilsukcinskom kiselinom; Akacijeva guma modificirana oktenilsukcinskom kiselinom
Octenyl succinic acid modified gum arabic is produced by esterifying gum arabic (Acacia seyal), or gum arabic (Acacia senegal) in aqueous solution with not more than 3 % of octenyl succinic acid anhydride.
Gumu arabiku modificiranu oktenilsukcinskom kiselinom dobiva se esterifikacijom gume arabike (Acacia seyal) ili gume arabike (Acacia senegal) u vodenoj otopini s najviše 3 % anhidrida oktenilsukcinske kiseline.
It is subsequently spray dried.
Slijedi sušenje raspršivanjem.
Weight Average Molecular Weight
Prosječna molekulska masa
Fraction (i): 3,105 g/mol
Frakcija i.: 3,105 g/mol
Fraction (ii) 1,106 g/mol
Frakcija ii.: 1,106 g/mol
Assay
Analiza
Off-white to light tan, free flowing powder
Prljavobijeli do svijetlosmeđi sipki prah
Viscosity of a 5 % solution at 25 °C
Viskoznost 5 %-ne otopine na 25 °C
Not more than 30 mPa.s.
Najviše 30 mPa.s
Precipitation reaction
Reakcija taloženja
Forms flocculent precipitate in lead sub-acetate solution (TS)
Tvori pahuljasti talog u otopini olovnog subacetata (TS)
Freely soluble in water; insoluble in ethanol
Lako topljiv u vodi; netopljiv u etanolu
pH for a 5 % aqueous solution
pH za 5 %-tnu vodenu otopinu
Not more than 15 % (105 °C, 5 h)
Najviše 15 % (105 °C, 5 sati)
Degree of esterification
Stupanj esterifikacije
Not more than 0,6 %
Najviše 0,6 %
Total ash
Ukupan pepeo
Not more than 10 % (530 °C)
Najviše 10 % (530 °C)
Acid-insoluble ash
Pepeo netopljiv u kiselini
Not more than 0,5 %
Najviše 0,5 %
Water insoluble matter
Tvari netopljive u vodi
Test for starch or dextrine
Test na škrob ili dekstrin
Boil a 1 in 50 aqueous solution of the sample, add about 0,1 ml iodine TS.
Zagrijavati do vrenja vodenu otopinu uzorka 1:50, dodati 0,1 % ispitne otopine joda (TS).
No bluish or reddish colour should be produced.
Ne pojavljuje se plavkasta ili crvenkasta boja.
Test for tannin-bearing gums
Test na gume s taninom
To 10 ml of a 1 in 50 aqueous solution of the sample add about 0,1 ml ferric chloride TS.
U 10 ml vodene otopine uzorka 1:50 dodati 0,1 ml ispitne otopine željezova klorida (TS).
No blackish coloration or blackish precipitate should be formed.
Ne pojavljuje se crnkasta boja ili crnkasti talog.
Residual octenyl succinic acid
Ostatak oktenilsukcinske kiseline
Microbiological criteria
Mikrobiološki kriterij
Absent in 25 g
Odsutna u 25 g
Absent in 1 g’
Odsutna u 1 g”
Commission Regulation (EU) No 818/2013
Uredba Komisije (EU) br. 818/2013
amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Sucrose esters of fatty acids (E 473) in flavourings for water based clear flavoured drinks
o izmjeni Priloga III. Uredbi (EZ) br. 1333/2008 Europskog parlamenta i Vijeća u pogledu uporabe saharoznih estera masnih kiselina (E 473) u aromama za bistra aromatizirana pića na bazi vode
Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives [1], and in particular Article 10(3) and 30 (5) thereof,
uzimajući u obzir Uredbu (EZ) br. 1333/2008 Europskog parlamenta i Vijeća od 16. prosinca 2008. o prehrambenim aditivima [1], a posebno njezin članak 10. stavak 3. i članak 30. stavak 5.,
Annex III to Regulation (EC) No 1333/2008 lays down a Union list of food additives approved for use in food flavourings and their conditions of use.
Prilogom III. Uredbi (EZ) br. 1333/2008 utvrđuje se popis prehrambenih aditiva Unije odobrenih za uporabu u prehrambenim aromama te uvjeti njihove uporabe.
An application for authorisation of the use of Sucrose esters of fatty acids (E 473) as an emulsifier in flavourings was submitted on 20 August 2008 and has been made available to the Member States.
Zahtjev za odobrenje uporabe saharoznih estera masnih kiselina (E 473) kao emulgatora u aromama podnesen je 20. kolovoza 2008. i stavljen je na raspolaganje državama članicama.
Emulsifiers are needed to stabilise oily flavourings when these are added in water based beverages.
Emulgatori su potrebni za stabiliziranje uljnih aroma koji se dodaju u napitke na bazi vode.
Without the addition of an emulsifier the flavouring oil would not be soluble and would appear on the surface of the beverage as an oily ring.
Bez dodavanja emulgatora aromatsko ulje ne bi bilo topljivo te bi na površini napitka formiralo uljni prsten.
This prevents the even dispersal of the flavouring through the beverage and increases its exposure to oxygen, leading to reduced organoleptic acceptability.
Ravnomjerno raspršenje arome u napitku ne bi bilo moguće te bi se povećala njegova izloženost kisiku, što dovodi do smanjenja organoleptičke prihvatljivosti.
It also makes the development of clear beverages extremely difficult.
Osim toga, znatno bi se otežala priprema bistrih napitaka.
These issues can be overcome to some extent with the use of washed oils, however those have reduced organoleptic acceptability.
Ta se pitanja mogu u određenoj mjeri riješiti upotrebom ispranih ulja, međutim, oni imaju smanjenu organoleptičku prihvatljivost.
The use of Sucrose esters of fatty acids enables clear beverages with improved functionality of the added flavouring.
Upotrebom saharoznih estera masnih kiselina mogu se proizvesti bistri napitci uz bolju djelotvornost dodane arome.
Pursuant to Article 3(2) of Regulation (EC) No 1331/2008, the Commission is to seek the opinion of the European Food Safety Authority in order to update the Union list of food additives set out in Annex III to Regulation (EC) No 1333/2008.
U skladu s člankom 3. stavkom 2. Uredbe (EZ) br. 1331/2008 Komisija je dužna zatražiti mišljenje Europske agencije za sigurnost hrane kako bi ažurirala popis prehrambenih aditiva Unije iz Priloga III. Uredbi (EZ) br. 1333/2008.
The European Food Safety Authority issued an opinion on sucrose esters of fatty acids (E 473) and established an Acceptable Dalily Intake of 40 mg/kg bw/day [3].
Europska agencija za sigurnost hrane dala je mišljenje o saharoznim esterima masnih kiselina (E 473) te odredila prihvatljiv dnevni unos (ADI) od 40 mg po kg tjelesne težine na dan [3].
The exposure to sucrose esters of fatty acids resulting from the additional proposed use in clear flavoured soft drinks represents less than 0,1% of the ADI [4].
Izloženost saharoznim esterima masnih kiselina uzrokovana predloženom dodatnom uporabom u bistrim aromatiziranim bezalkoholnim pićima predstavlja manje od 0,1 % ADI-ja [4].
Taking into account that the exposure due to the additional use of this additive is negligible compared to the ADI, this additional use of Sucrose esters of fatty acids (E 473) is not liable to have an effect on human health.
Uzimajući u obzir da je izloženost zbog dodatne upotrebe tog aditiva zanemariva u usporedbi s ADI-jem, nije vjerojatno da će ta dodatna upotreba saharoznih estera masnih kiselina (E 473) utjecati na zdravlje ljudi.
It is therefore appropriate to authorise the use of Sucrose esters of fatty acids (E 473) as a food additive in flavourings for water based clear flavoured drinks.
Potrebno je stoga odobriti upotrebu saharoznih estera masnih kiselina (E 473) kao prehrambenog dodatka u aromama za bistra aromatizirana pića na bazi vode.
Therefore, Annex III to Regulation (EC) No 1333/2008 should be amended accordingly.
Prilog III. Uredbi (EZ) br. 1333/2008 potrebno je stoga na odgovarajući način izmijeniti.
Annex III to Regulation (EC) No 1333/2008 is amended in accordance with the Annex to this Regulation.
Prilog III. Uredbi (EZ) br. 1333/2008 izmjenjuje se u skladu s Prilogom ovoj Uredbi.
EFSA Journal (2004) 106, 1-24.
EFSA Journal (2004.) 106, 1.– 24.
EFSA Journal 2012; 10(5):2658.
EFSA Journal 2012.; 10(5):2658.
In Part 4 of Annex III to Regulation (EC) No 1333/2008 the following entry is inserted after the entry for food additive E 459:
U dijelu 4. Priloga III. Uredbi (EZ) br. 1333/2008 nakon unosa koji se odnosi na prehrambeni aditiv E 459 umetnut je sljedeći unos:
Sucrose esters of fatty acids
Saharozni esteri masnih kiselina
Flavourings for water based clear flavoured drinks that belong to category 14.1.4
Arome za bistra aromatizirana pića na bazi vode koje pripadaju kategoriji 14.1.4.
15000 mg/kg in flavourings, 30 mg/l in the final food"
15000 mg/kg u aromama, 30 mg/l u konačnoj namirnici”
Commission Implementing Regulation (EU) No 819/2013
Provedbena uredba Komisije (EU) br. 819/2013
Commission Regulation (EU) No 820/2013
Uredba Komisije (EU) br. 820/2013
establishing a prohibition of fishing for anglerfish in areas VIIIc, IX and X; EU waters of CECAF 34.1.1 by vessels flying the flag of France
o zabrani ribolova grdobine u zonama VIIIc, IX i X, vodama EU-a u zoni CECAF 34.1.1 za plovila pod francuskom zastavom
Council Regulation (EU) No 39/2013 of 21 January 2013 fixing for 2013 the fishing opportunities available to EU vessels for certain fish stocks and groups of fish stocks which are not subject to international negotiations or agreements [2], lays down quotas for 2013.
Uredbom Vijeća (EU) br. 39/2013 od 21. siječnja 2013. o utvrđivanju ribolovnih mogućnosti za 2013. dostupnih plovilima EU-a za određene riblje stokove i skupine ribljih stokova koje ne podliježu međunarodnim pregovorima ili sporazumima [2], utvrđuju se kvote za 2013.
According to the information received by the Commission, catches of the stock referred to in the Annex to this Regulation by vessels flying the flag of or registered in the Member State referred to therein have exhausted the quota allocated for 2013.
Prema podacima koje je primila Komisija, za ulove stoka iz Priloga ovoj Uredbi ostvarene plovilima koja plove pod zastavom države članice iz tog Priloga ili su registrirana u toj državi članici iscrpljena je kvota dodijeljena za 2013.
The fishing quota allocated to the Member State referred to in the Annex to this Regulation for the stock referred to therein for 2013 shall be deemed to be exhausted from the date set out in that Annex.
Ribolovna kvota dodijeljena državi članici iz Priloga ovoj Uredbi za stok koji je u njemu naveden za 2013. smatra se iscrpljenom od datuma utvrđenog u tom Prilogu.
Fishing activities for the stock referred to in the Annex to this Regulation by vessels flying the flag of or registered in the Member State referred to therein shall be prohibited from the date set out in that Annex.
Aktivnosti ribolova za stok iz Priloga ovoj Uredbi za plovila koja plove pod zastavom države članice iz tog Priloga ili su registrirana u toj državi članici zabranjuju se od datuma utvrđenog u Prilogu.
In particular it shall be prohibited to retain on board, relocate, tranship or land fish from that stock caught by those vessels after that date.
Nakon tog datuma posebice se zabranjuje zadržavati na plovilu, premještati, prekrcavati ili iskrcavati ribu iz tog stoka koja je ulovljena tim plovilima.
VIIIc, IX and X; EU waters of CECAF 34.1.1
Zone VIIIc, IX i X, vode EU-a u zoni CECAF 34.1.1