The Use of additives in meat products throughout Europe
Subtitle: necessity, customs, legislation = Die Verwendung von Zusatzstoffen in Fleishcherzeugnissen quer durch Europa : Notwendigkeit, Tradition, Gesetzgebung
By: [edited] by Karl O. Honikel.
Contributors: Honikel, Karl O.; European Consortium for Continuing Education in Advanced Meat Science and Technology.
Publisher: ECCEAMST
Published: 1995
Place of publication: Utrecht
Language: mul
Notes: Includes summaries in Spanish, French and German.