Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

Este estudio se desarroll ̤con el fin de probar las tčnicas de determinacin̤ de la autenticidad del chocolate segn͠ la norma establecida en el Codex Alimentarius para el chocolate (documento 6 de esta seccin̤). En especial, el estudio se enfoca en la determinacin̤ de CBEs (Cocoa Butter Equivalents...

Cur síos iomlán

Sábháilte in:
Sonraí bibleagrafaíochta
Rannpháirtithe: Bohacenko Ivan, Kopicov ̀Zdenka, Pinkrov Jitka, Czech Academy of Agricultural Sciences
Formáid: LEABHAR
Teanga:Béarla
Ábhair:
Manteca de cacao
Chocolate
Alimentos - Contenidos de azc͠ares
Composicin̤ de los alimentos
Plantas psicotrp̤icas
Cacao butter
Food - Contents of sugars
Food composition
Psychotropic plants
Aceite de theobroma
Grasa natural comestible
Autenticidad
equivalentes de manteca de cacao
triglicřidos
Theobroma oil
Edible natural fat
Authenticity
Cocoa butter equivalent
Triglycerides
Rochtain ar líne:Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
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Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

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