Scientific Committee Journal No 15
Scientific Committee Journal
Report of the Scientific Committee of the AESAN on the use of hydrogen peroxide as a processing aid in the processing of hemoderivatives and cephalopods. Download PDF
Report of the Scientific Committee of the AESAN on the use of calcium carbonate as a processing aid in the process of obtaining virgin olive oil. Download PDF
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the criteria required to promote the reduction of the contents of certain nutrients in processed foods, which is considered a matter of interest for public health. Download PDF
Report of the Scientific Committee of the Spanish Agency of Food Safety and Nutrition (AESAN) in relation to the risk assessment of cadmium dietary exposure for Spanish population. Download PDF
Report of the Scientific Committee of the AESAN in relation to the use of a kaolinitic clay as a processing aid in the process for obtaining virgin olive oil. Download PDF
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in regard to the risk of trichinosis through suckling pig meat consumption. Download PDF
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the risk associated with the presence of lead in wild game meat in Spain. Download PDF