natgillin/translations-raw huggingface dataset:
The use of food additives belonging to Group I as defined in Part C of the Union list is generally authorised in processed meat, whereas the authorisation of the use of food additives belonging to that group in unprocessed meat is restricted and only allowed on a case by case basis.
Uporaba prehrambenih aditiva koji pripadaju skupini I. kako je utvrđeno u Dijelu C popisa Unije općenito je dopuštena u prerađenom mesu, dok je odobrenje za uporabu prehrambenih aditiva koji pripadaju toj skupini u neprerađenom mesu ograničeno i dopušteno samo za svaki pojedinačni slučaj.
When the Union list as set out in Annex II to Regulation (EC) No 1333/2008 was established, meat preparations as defined by Regulation (EC) No 853/2004 were considered as unprocessed meat in which only a restricted number of additives were authorised.
U vrijeme utvrđivanja popisa Unije iz Priloga II. Uredbi (EZ) br. 1333/2008 mesni pripravci kako su definirani Uredbom (EZ) br. 853/2004 smatrali su se neprerađenim mesom za koje je odobren samo ograničen broj aditiva.
However, different interpretation of the definition of meat preparations has led to the situation where the use of certain additives in particular categories of meat differ between the Member States.
Međutim, zbog različitih tumačenja definicije mesnih pripravaka došlo je do toga da se uporaba određenih aditiva u određenim kategorijama mesa razlikuje između država članica.
The Commission has received requests to include some of those uses in the Union list of authorised food additives.
Komisija je zaprimila zahtjeve da se neke od tih uporaba uvrste na popis odobrenih prehrambenih aditiva Unije.
These requests have been made available to all Member States.It is appropriate to include those uses in the Union list, where they comply with the general conditions of use of food additives laid down in Regulation (EC) No 1333/2008 and taking into account the need to maintain certain traditional products on the market in some Member States.
Ti su zahtjevi stavljeni na uvid svim državama članicama.Na popis Unije primjereno je uvrstiti one uporabe koje ispunjavaju opće uvjete uporabe prehrambenih aditiva utvrđenih Uredbom (EZ) br. 1333/2008, uzimajući u obzir potrebu zadržavanja određenih tradicionalnih proizvoda na tržištu u nekim državama članicama.
At the request of some Member States and/or the meat industry, certain uses of Curcumin (E 100), Carmines (E 120), Caramels (E 150a-d), Paprika extract (E 160c) and Beetroot red (E 162) that were traditionally used in certain Member States for the colouring of merguez type products and other traditional products:
Na zahtjev nekih država članica i/ili mesne industrije određene uporabe Curcumin (E 100), karmina (E 120), karamela (E 150a-d), ekstrakta paprike (E 160c) i Beetroot Red (E 162), koje se tradicionalno koriste u nekim državama članicama za bojenje proizvoda vrste „merguez” i drugih tradicionalnih proizvoda kao što su:
salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki, kebap, cevapcici and pljeskavice have been considered and it is appropriate to authorise these uses.
salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki, kebap, ćevapčići i pljeskavice, ispitane su i primjereno ih je odobriti.
At the request of some Member States the use of Acetic acid and acetates (E 260 — 263), Lactic acid and lactates (E 270, E 325 — 327), Ascorbic acid and ascorbates (E 300 — 302), Citric acid and citrates (E 330 — 333), as acidity regulators, preservatives and/or anti-oxidants to prevent oxidation and/or rancidity and to increase microbiological stability have been considered and it is appropriate to authorise these uses in all meat preparations to which other ingredients than additives or salt have been added.
Na zahtjev nekih država članica uporaba octene kiseline i acetata (E 260 – 263), mliječne kiseline i laktata (E 270, E 325- 327), askorbinske kiseline i askorbata (E 300 – 302), limunske kiseline i citrata (E 330 – 333) kao regulatora kiselosti, konzervansâ i/ili antioksidansâ za sprječavanje oksidacije i/ili užeglosti i za jačanje mikrobiološke stabilnosti ispitana je i primjereno ju je odobriti za sve mesne pripravke kojima su dodani drugi sastojci osim aditiva ili soli.
At the request of some Member States, the use of Phosphoric acid — phosphates — di — tri- and polyphosphates (E 338 — 452) as humectant to prevent the loss of meat juices during further processing, in particular when the brine has been injected, has been considered and it is appropriate to authorise this use.
Na zahtjev nekih država članica uporaba fosforne kiseline – fosfata – di-, tri- i polifosfata (E 338 – 452) u funkciji tvari za zadržavanje vlage kako bi se spriječio gubitak mesnih sokova tijekom daljnje prerade, posebno u slučaju ubrizgane salamure, ispitana je i primjereno ju je odobriti.
However, in order to limit further exposure to added phosphates in food, the extension of the use of those phosphates should be limited to Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat and Finnish grey salted Christmas ham.
Međutim, kako bi se ograničilo daljnje izlaganje dodatnim fosfatima u hrani, proširenje uporabe tih fosfata trebalo bi biti ograničeno na Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraa i burger meat s najmanjim sadržajem povrća i/ili žitarica od 4 % pomiješanih s mesom te finsku božićnu soljenu šunku.
At the request of some Member States and/or the meat industry, the use of Nitrites (E 249 — 250) as a preservative in certain traditional products:
Na zahtjev nekih država članica i/ili mesne industrije, uporaba nitrita (E 249 – 250) kao konzervansâ u sljedećim tradicionalnim proizvodima:
lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka and tatar wołowy (danie tatarskie) has been considered and it is appropriate to authorise this use.
lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metkai tatar wołowy (danie tatarskie)ispitana je i primjereno ju je odobriti.
At the request of some Member States and/or the meat industry, the use of Alginates (E 401 — 404), Carrageenan (E 407), Processed euchema seaweed (E 407a), Locust bean gum (E 410), Guar gum (E 412), Tragacanth (E 413), Xanthan gum (E 415), Acetylated distarch phosphate (E 1414) and Hydroxy propyl distarch phosphate (E 1442) as humectants or stabilisers to diminish leakage of water in the packaging and to prevent the loss of meat juices during further processing have been considered.
Na zahtjev nekih država članica i/ili mesne industrije uporaba alginata, (E 401 – 404), karaginana (E 407), prerađene morske alge euchema (E 407a), karuba gume (E 410), guar gume (E 412), tragakanta (E 413), ksantan gume (E 415), acetiliranog diškrob fosfata (E 1414) i hidroksi propil diškrob fosfata (E 1442) u funkciji tvari za zadržavanje vlage ili stabilizatora kako bi se smanjilo curenje vode u pakiranju i spriječio gubitak mesnih sokova tijekom daljnje prerade ispitana je.
Food additives used in meat preparations to prevent the loss of meat juices during further processing do not mislead consumer.
Aditivi za hranu koji se koriste u mesnim pripravcima kako bi se spriječio gubitak mesnih sokova tijekom daljnje prerade ne obmanjuju potrošače.
At the request of some Member States and/or the meat industry, the use of Sodium carbonates (E 500) as humectant in poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, cevapcici and pljeskavice in order to maintain consistency and juiciness during further preparation has been considered and it is appropriate to authorise this use.
Na zahtjev nekih država članica i/ili mesne industrije uporaba natrijevih karbonata (E 500) u funkciji tvari za zadržavanje vlage u pripravcima od mesa peradi i sljedećim proizvodima: mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići i pljeskavice, kako bi se očuvala čvrstoća i sočnost tijekom daljnje prerade, ispitana je i primjereno ju je odobriti.
Furthermore, this use in poultry meat preparations allows to cook poultry meat longer and more effectively, maintaining its juiciness and avoiding the consumption of undercooked poultry.
Njihova uporaba u pripravcima od mesa peradi osim toga omogućuje duže i učinkovitije kuhanje mesa peradi čime se očuva sočnost i izbjegava konzumacija nedovoljno kuhane peradi.
As regards the traditional products, the requested uses of the food additives should comply with the general conditions of use set out in article 6 of Regulation (EC) No 1333/2008 and in particular should not mislead the consumers in the Member States or in the regions where these products are traditionally consumed.
U pogledu tradicionalnih proizvoda tražene uporabe prehrambenih aditiva trebaju ispunjivati opće uvjete za uporabu utvrđene u članku 6. Uredbe (EZ) br. 1333/2008, a osobito ne smiju obmanjivati potrošače u državama članicama ili regijama u kojima se ti proizvodi tradicionalno koriste.
In order to ensure uniform application of the use of additives covered by the present regulation, the traditional meat preparations are described in the guidance document describing the food categories in Part E of Annex II to Regulation (EC) No 1333/2008 on food additives [8].
Kako bi se osigurala ujednačena primjena uporabe aditiva obuhvaćenih ovom Uredbom, tradicionalni mesni pripravci opisani su u smjernicama iz Dijela E Priloga II. Uredbi (EZ) br. 1333/2008 o prehrambenim aditivima, kojima se opisuju kategorije hrane [8].
The principle of carry-over set out in Article 18(1)(a) of Regulation (EC) No 1333/2008 should be permitted in meat preparations as defined by Regulation (EC) No 853/2004.
Načelo prijenosa iz članka 18. stavka 1. točke (a) Uredbe (EZ) br. 1333/2008 trebalo bi biti dopušteno za mesne pripravke kako su definirani Uredbom (EZ) br. 853/2004.
Pursuant to Article 3(2) of Regulation (EC) No 1331/2008, the Commission has to seek the opinion of the European Food Safety Authority (the Authority) in order to update the Union list of food additives set out in Annex II to Regulation (EC) No 1333/2008, except where the update in question is not liable to have an effect on human health.
U skladu s člankom 3. stavkom 2. Uredbe (EZ) br. 1331/2008 Komisija je dužna zatražiti mišljenje Europske agencije za sigurnost hrane (u daljnjem tekstu „Agencije”) kako bi ažurirala popis prehrambenih aditiva Unije iz Priloga II. Uredbi (EZ) br. 1333/2008 ako postoji mogućnost da se takvim ažuriranjem utječe na zdravlje ljudi.
Acetic acid and acetates (E 260 — 263), Lactic acid and lactates (E 270, E 325- 327), Ascorbic acid and ascorbates (E 300 — 302), Citric acid and citrates (E 330 — 333), Alginates (E 401 — 404), Carrageenan (E 407), Processed euchema seaweed (E 407a), Locust bean gum (E 410), Guar gum (E 412), Tragacanth (E 413), Xanthan gum (E 415), Sodium carbonates (E 500), Acetylated distarch phosphate (E 1414) and Hydroxy propyl distarch phosphate (E 1442) belong to the group of additives for which no acceptable daily intake has been specified.
Octena kiselina i acetati (E 260 – 263), mliječna kiselina i laktati (E 270, E 325 – 327), askorbinska kiselina i askorbati (E 300 – 302), limunska kiselina i citrati (E 330 – 333),alginati, (E 401 – 404), karaginan (E 407), prerađena morska alga euchema (E 407a), karuba guma (E 410), guar guma (E 412), tragakant (E 413), ksantan guma (E 415), natrijevi karbonati (E 500), acetilirani diškrob fosfat (E 1414) i hidroksi propil diškrob fosfat (E 1442) pripadaju skupini aditiva za koje nije utvrđen prihvatljivi dnevni unos.
That implies that they do not pose a risk to health at the levels necessary to achieve the desired technological effect.
To podrazumijeva da ne predstavljaju opasnost po zdravlje na razinama koje su potrebne da se njima postigne željeni tehnološki učinak.
Therefore the extended use of those additives constitutes an update of the Union list which is not liable to have an effect on human health.
Proširena uporaba tih aditiva stoga predstavlja ažuriranje Unijina popisa za koje nije vjerojatno da će utjecati na zdravlje ljudi.
The use of Curcumin (E 100), Carmines (E 120), Caramels (E 150a-d), Paprika extract (E 160c), Beetroot red (E 162), Nitrites (E 249 — 250), Phosphoric acid — phosphates — di — tri- and polyphosphates (E 338 — 452), will only be extended to certain products that have been traditionally used, hence the extended use of these additives constitutes an update of the Union list which is not liable to have an effect on human health.
Uporaba curcumin (E 100), karmina (E 120), karamela (E 150a-d), ekstrakta paprike (E 160c), Beetroot Red (E 162), nitrita (E 249 – 250), fosforne kiseline – fosfata – di-, tri- i polifosfata (E 338 – 452) proširit će se samo na određene proizvode koji su tradicionalno upotrebljavani, stoga proširena uporaba tih aditiva predstavlja ažuriranje Unijina popisa za koje nije vjerojatno da će utjecati na zdravlje ljudi.
Therefore, it is not necessary to seek the opinion of the Authority.
Stoga nije potrebno zatražiti mišljenje Agencije.
Annex II to Regulation (EC) No 1333/2008 should be amended accordingly.
Prilog II. Uredbi (EZ) br. 1333/2008 trebalo bi stoga na odgovarajući način izmijeniti.
Done at Brussels, 4 June 2014.
Sastavljeno u Bruxellesu 4. lipnja 2014.
European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (OJ L 237, 10.9.1994, p. 3).
Direktiva 94/35/EZ Europskog parlamenta i Vijeća od 30. lipnja 1994. o sladilima za uporabu u hrani (SL L 237, 10.9.1994., str. 3.).
European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (OJ L 237, 10.9.1994, p. 13).
Direktiva 94/36/EZ Europskog parlamenta i Vijeća od 30. lipnja 1994. o bojilima za uporabu u hrani (SL L 237, 10.9.1994., str. 13.).
European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (OJ L 61, 18.3.1995, p. 1.)
Direktiva 95/2/EZ Europskog parlamenta i Vijeća od 20. veljače 1995. o prehrambenim aditivima osim bojila i sladila (SL L 61, 18.3.1995., str. 1.).
Health and Consumers Directorate-General's Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin http://ec.europa.eu/food/food/biosafety/hygienelegislation/guide_en.htm
Smjernice Glavne uprave za zdravlje i potrošače za provedbu određenih odredaba Uredbe (EZ) br. 853/2004 o higijenskim pravilima za hranu životinjskog podrijetla http://ec.europa.eu/food/food/biosafety/hygienelegislation/guide_en.htm
Annex II to Regulation (EC) No 1333/2008 is amended as follows:
Prilog II. Uredbi (EC) br. 1333/2008 mijenja se kako slijedi:
Part A is amended as follows:
Dio A mijenja se kako slijedi:
in Table 1, the entry for point 1 is replaced by the following:
U tablici 1. unos za točku 1. zamjenjuje se sljedećim:
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004’
Neprerađena hrana kako je definirana u članku 3. Uredbe (EZ) br. 1333/2008, isključujući mesne pripravke kako su definirani Uredbom (EZ) br. 853/2004”
Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
Svježe meso, isključujući mesne pripravke kako su definirani Uredbom (EZ) br. 853/2004
Non-heat-treated meat products
Toplinski neobrađeni mesni proizvodi
Heat-treated meat products
Toplinski obrađeni mesni proizvodi
Casings and coatings and decorations for meat
Crijeva i ovici i ukrasi za meso
Traditionally cured meat products with specific provisions concerning nitrites and nitrates
Tradicionalno salamureni mesni proizvodi s posebnim odredbama u pogledu nitritia i nitrata
Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
Tradicionalni proizvodi obrađeni postupkom mokrog salamurenja (mesni proizvodi potopljeni u tekuću salamuru koja sadrži nitrite i/ili nitrate, sol i druge sastojke)
Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)’
Ostali tradicionalni suhomesnati proizvodi (kombinirana uporaba mokrog i suhog salamurenja ili kada se nitrit i/ili nitrat dodaju složenom proizvodu ili se salamura ubrizgava u proizvod prije kuhanja)”
the entry for category 08.1 is deleted;
unos za kategoriju 08.1 se briše.
the title of category 08.1.1 is replaced by the following:
naslov kategorije 08.1.1 zamjenjuje se sljedećim:
Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004’
Svježe meso, isključujući mesne pripravke kako su definirani Uredbom (EZ) br. 853/2004”
Category 8.1.2 is amended as follows:
kategorija 8.1.2 mijenja se kako slijedi:
Meat preparations as defined by Regulation (EC) No 853/2004’
Mesni pripravci kako su definirani Uredbom (EZ) br. 853/2004”
the entries for E 120, E 150a-d, E 262, E 300, E 301, E 302, E 325, E 326, E 330, E 331, E 332, E 333 and E 338-452 are replaced by the following:
unosi za E 120, E 150a-d, E 262, E 300, E 301, E 302, E 325, E 326, E 330, E 331, E 332, E 333 i E 338 - 452 zamjenjuju se sljedećim:
Cochineal, Carminic acid, Carmines
Cochineal, Carminic acid, Karmini
only breakfast sausages with a minimum cereal content of 6 %, burger meatwith a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice
samo breakfast sausages s najmanjim sadržajem žitarica od 6 %, burger meat s najmanjim sadržajem povrća i/ili žitarica od 4 % pomiješanih s mesom (u tim proizvodima meso mora biti mljeveno tako da mišić i masno tkivo budu u cijelosti raspršeni tako da vlakna čine emulziju s masti, dajući tim proizvodima njihov tipičan izgled), proizvodi vrste” merguez„, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, ćevapčići i pljeskavice
Caramels
Karameli
only breakfast sausages with a minimum cereal content of 6 %, burger meatwith a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza frescaand chorizo fresco
samo breakfast sausages s najmanjim sadržajem žitarica od 6 %, burger meat s najmanjim sadržajem povrća i/ili žitarica od 4 % pomiješanih s mesom (u tim proizvodima meso mora biti mljeveno tako da mišić i masno tkivo budu u cijelosti raspršeni tako da vlakna čine emulziju s masti, dajući tim proizvodima njihov tipičan izgled), proizvodi vrste” merguez„, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco
Potassium acetate
Kalijev acetat
only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
samo pretpakirani pripravci svježeg mljevenog mesa i mesni pripravci kojima su dodani drugi sastojci osim aditiva ili soli
Sodium acetates
Natrijevi acetati
only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
samo gehakt pretpakirani pripravci svježeg mljevenog mesa i mesni pripravci kojima su dodani drugi sastojci osim aditiva ili soli
Sodium ascorbate
Natrijev askorbat
Calcium ascorbate
Kalcijev askorbat
Sodium lactate
Natrijev laktat
Potassium lactate
Kalijev laktat
Citric acid
Limunska kiselina
Sodium citrates
Natrijevi citrati
Potassium citrates
Kalijevi citrati
Calcium citrates
Kalcijevi citrati
E 338-452
E 338 - 452
Phosphoric acid — phosphates — di — tri — and polyphosphates
Fosforna kiselina — fosfati — di-, tri- i polifosfati
only breakfast sausages:
samo breakfast sausages:
in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance;
u tim proizvodima meso mora biti mljeveno tako da mišić i masno tkivo budu u cijelosti raspršeni tako da vlakna čine emulziju s masti, dajući tim proizvodima njihov tipičan izgled;
Finnish grey salted Christmas ham burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte,Surfleisch, toorvorst, šašlõkk,and ahjupraad’
finska soljena božićna šunka, burger meat s najmanjim sadržajem povrća i/ili žitarica od 4 % pomiješanih s mesom, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk i ahjupraad”
the following entries are inserted in their numerical order:
Sljedeći unosi umeću se po rednom broju:
‘E 100
„E 100
only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
samo proizvodi vrste” merguez„, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki, kebap
Paprika extract
Ekstrakt paprike
only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap
samo proizvodi vrste” merguez„, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki, kebap
E 249-250
E 249 - 250
only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte,Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, and tatar wołowy (danie tatarskie)
samo lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka i tatar wołowy (danie tatarskie)
Calcium acetate
Kalcijev acetat
Lactic acid
Mliječna kiselina
Calcium Lactate
Kalcijev laktat
Sodium alginate
Natrijev alginat
only preparations in which ingredients have been injected;
samo pripravci u koje su ubrizgani sastojci;
meat preparations composed of meat parts that have been handled differently:
mesni pripravci koji se sastoje od međusobno pomiješanih dijelova mesa s kojima se postupalo na različite načine:
minced, sliced or processed and that are combined together.
mljevenjem, rezanjem ili preradom. Osim sljedećih proizvoda:
Except bifteki, soutzoukaki, kebapgyros and souvlaki
bifteki, soutzoukaki, kebap, gyros i souvlaki
Potassium alginate
Kalijev alginat
Except bifteki, soutzoukaki, kebap gyros and souvlaki
bifteki, soutzoukaki, kebap, gyros i souvlaki
Ammonium alginate
Amonijev alginat
Calcium alginate
Kalcijev alginat
Except bifteki, soutzoukaki, kebap, gyros and souvlaki
bifteki, soutzoukaki, kebap, gyros i souvlaki
Carrageenan
Karagenan
Except bifteki, soutzoukaki, kebap, gyros and souvlaki,
bifteki, soutzoukaki, kebap, gyros i souvlaki
Processed euchema seaweed
Prerađena morska alga euchema
Locust bean gum
Karuba guma
Guar gum
Guar guma
Except bifteki, soutzoukaki, kebap, gyros andsouvlaki
bifteki, soutzoukaki, kebap, gyros i souvlaki
Sodium carbonates
Natrijevi karbonati
only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice
samo pripravci od mesa peradi, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići i pljeskavice
Acetylated distarch phosphate
Acetilirani diškrobni fosfat
minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia
mljevenjem, rezanjem ili preradom, gyros, souvlaki, bifteki, soutzoukaki, kebap i seftalia
Hydroxy propyl distarch phosphate
Hidroksi propil diškrobni fosfat