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...

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Bibliografske podrobnosti
Drugi avtorji:	Bohacenko Ivan, Kopicov ̀Zdenka, Pinkrov Jitka, Czech Academy of Agricultural Sciences
Format:	Knjiga
Jezik:	angleščina
Teme:	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
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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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