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Guidelines for flavouring preparations produced by plant tissue culture (1998)
The emergence of biotechnologies in the flavouring industry has highlighted the need for recommendations concerning conditions for the production and use of flavourings thus produced.
The guidelines are aimed at producers and supervisory authorities and lay down minimum requirements to be observed if essential safety standards are to be respected.
The guidelines are aimed at producers and supervisory authorities and lay down minimum requirements to be observed if essential safety standards are to be respected.
The emergence of biotechnologies in the flavouring industry has highlighted the need for recommendations concerning conditions for the production and use of flavourings thus produced.
The guidelines are aimed at producers and supervisory authorities and lay down minimum requirements to be observed if essential safety standards are to be respected.
The guidelines are aimed at producers and supervisory authorities and lay down minimum requirements to be observed if essential safety standards are to be respected.