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The food industry's managerial response to the environmental change of EC accession is examined. Nine case studies had been carried out in the late 1970s and the same nine companies have been recently revisited to provide a longitudinal study. As we approach 1992, EC issues have again become...
Water, as a vital component in the processing of poultry and poultry meat, is discussed with regard to its effect on the product offered to the consumer.
Because of the gradual nature of the changes over the past 25 years, we may not have noticed the transformation of the British kitchen. The progress of the kitchen and its contents is clearly described, with forecasts to the year 2000.
Differences in the laws and regulations with respect to basic materials, optional ingredients and food additives authorised in icecream manufacture in the EC members states were studied. No substantial differences exist regarding most of the basic materials. However, there are differences in...
A comprehensive description of food law enforcement in England and Wales, Scotland and Northern Ireland is presented. The history of food law is described together with the probable consequences of future EEC legislation on the UK situation.
Recent interest in nutrition has provoked the use of this subject in the labelling and marketing of food products. Current legislation and guidelines pertaining to this area are examined. The importance of nutritional labelling and claims, in supporting efforts by health education staff in...
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