DOWNLOADS
- Codes of Practice for Bouillons and Consommés, Mayonnaise, Mustard and Tomato Ketchup, 2015 (complete document, all codes)
- Code of Practice for Bouillons and Consommés
- Code of Practice for Mayonnaise
- Code of Practice for Mustard
- Code of Practice for Tomato Ketchup
- Code of Practice for Fruit and Vegetables in Vinegar
- Culinaria Europe Overview on Legal Requirements for Food Manufacturers
- Codex Standard for Bouillons and Consommés
- Microbiological Specifications for Dry Soups and Bouillons, and Ingredients to be used for Dry Soups and Bouillons (2007), published in Deutsche Lebensmittelrundschau, DLR (2008)
- Literature concerning Health Effects of Vinegar
For more information please ask the Secretariat.
Seminar am Dienstag, 13. Juni 2017 in Bonn.
Click here for the METHODS OF ANALYSIS (hosted by www.kulinaria.org)
