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Regulating and Managing Food Safety in the EU

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Cover of 'Regulating and Managing Food Safety in the EU'

Table of Contents

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    Book Overview
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    Chapter 1 Regulating and Managing Food Safety in the EU: A Legal-Economic Perspective
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    Chapter 2 Private Food Safety Standards in the EU
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    Chapter 3 Investigating the Regulatory Structure of Voluntary Sustainability Standards: Foundations for Intervention Strategies to Increase Consumer Confidence
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    Chapter 4 Environmental Sustainability and the Food System
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    Chapter 5 EU Health Claims: A Consumer Perspective
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    Chapter 6 Regulatory Compliance and Company Strategies: The Case of the Nutrition and Health Claims Regulation (EC) No. 1924/2006
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    Chapter 7 Foods for Specific Consumer Groups
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    Chapter 8 Commanding to “Nudge” via the Proportionality Principle?
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    Chapter 9 Obesity, Fat Taxes and Their Effects on Consumers
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    Chapter 10 Substance Over Form: A Principle for European Food Information Regulation?
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    Chapter 11 European Food Law and the Precautionary Principle: Paradoxical Effects of the EU’s Precautionary Food Policies
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    Chapter 12 Enforcement of European Food Laws
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    Chapter 13 The Economics of Harmonization of Food Law in the EU
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    Chapter 14 Pre-Market Approval and Its Impact on Food Innovation: The Novel Foods Example
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    Chapter 15 Agricultural Biotechnology: Regulation in the United States and the European Union
Attention for Chapter 12: Enforcement of European Food Laws
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Chapter title
Enforcement of European Food Laws
Chapter number 12
Book title
Regulating and Managing Food Safety in the EU
Published by
Springer, Cham, January 2018
DOI 10.1007/978-3-319-77045-1_12
Book ISBNs
978-3-31-977043-7, 978-3-31-977045-1
Authors

Franziska Weber, Weber, Franziska

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