Skip to Main Content
Article navigation
Volume 90, Issue 5
1 May 1988
British Food Journal Cover Image for Volume 90, Issue 5
Editors
Robert Hamlin;
Robert Hamlin
Search for other works by this author on:
This Site
PubMed
Google Scholar
Stefano Bresciani;
Stefano Bresciani
Search for other works by this author on:
This Site
PubMed
Google Scholar
Louise Manning;
Louise Manning
Search for other works by this author on:
This Site
PubMed
Google Scholar
Michael Carolan;
Michael Carolan
Search for other works by this author on:
This Site
PubMed
Google Scholar
Alberto Ferraris
Alberto Ferraris
Search for other works by this author on:
This Site
PubMed
Google Scholar
Review Article| May 01 1988

A COMPARATIVE STUDY OF LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR YOGURT IN EC MEMBER STATES Available to Purchase

Christophoros P. Pappas
Christophoros P. Pappas
Dairy Research Institute, Greece
Search for other works by this author on:
This Site
PubMed
Google Scholar
Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-4108
Print ISSN: 0007-070X
© MCB UP Limited
1988
British Food Journal (1988) 90 (5): 195–198.
https://doi.org/10.1108/eb011826

Differences in laws and regulations concerning the basic materials, optional ingredients and food additives authorised in yogurt manufacture in each EC member state were studied. Not many differences exist regarding the basic materials. However, considerable differences exist with respect to optional ingredients and food additives. Legal provisions for different yogurt types and other requirements were also studied.

Keywords:
Community Law, EEC, Food industry
© MCB UP Limited
1988
You do not currently have access to this content.
Don't already have an account? Register

Purchased this content as a guest? Enter your email address to restore access.

Please enter valid email address.
Email address must be 94 characters or fewer.
Pay-Per-View Access
$41.00
Rental
This article is also available for rental through DeepDyve. Read this now at DeepDyve
198 Views
3 Crossref
View Metrics
The role of sustainable agro-public finance in the natural disaster–agricultural growth nexus: evidence from Chinese provinces
The effect of persuasive messaging on attitude and intention to reduce meat consumption – a mediation analysis
Fruit miles evolution in European trade. Is social awareness really effective?
Food consumption behaviours of youths in Thailand: a retrospective study using the health behaviour of population survey

Suggested Reading

COMPARATIVE LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR ICE‐CREAM IN THE EEC
British Food Journal (June,1988)
REFORMS OF EEC FOOD LAWS
British Food Journal (January,1987)
COMPLETING THE EC INTERNAL MARKET FOR FOOD
British Food Journal (May,1988)
THE EC: DANCING WITH A GORILLA?
British Food Journal (June,1988)
A COMPARATIVE STUDY OF LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR CHEESE IN EC MEMBER STATES
British Food Journal (April,1988)

Related Chapters

Alcass: Innovation for Sustainable Supply Chains for Traditional and New Products
Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry
Perceptions of Gastronomy and Culinary Arts Department Students Towards 3D Foods
Future Tourism Trends Volume 2: Technology Advancement, Trends and Innovations for the Future in Tourism
Importance of Corporate Social Responsibility (CSR) in the Global Food Processing Industry
Future Workscapes: Emerging Business Trends and Innovations

Recommended for you

These recommendations are informed by your reading behaviors and indicated interests.

Cited By

Google Scholar
CrossRef (3)
This Feature Is Available To Subscribers Only

or Create an Account

Close Modal
Close Modal