General Agreement on Tariffs and Trade
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CFIA/ ACIA # CFIA Dairy Products ACIA Produits Laitiers Butter
CFIA/ CFIA Dairy Products ACIA Produits laitiers ACIA # Butter - Beurre 100 100 - 001 BUTTER BEURRE 100 - 002 WHEY BUTTER BEURRE DE LACTOSÉRUM 100 - 003 BUTTER CUTTING COUPAGE DE BEURRE SEULEMENT 100 - 004 DAIRY SPREAD AND WHIPPED DAIRY TARTINADE LAITIÈRE ET TARTINADE SPREAD LAITIÈRE 100 - 005 CALORIE REDUCED BUTTER FOUETTE 100 - 006 LITE BUTTER BEURRE RÉDUIT EN CALORIES / BEURRE LÉGER 100 - 007 WHIPPED BUTTER BEURRE FOUETTÉ 100 - 008 BUTTER REDDIES, PATTIES, CUPS BEURRE EN PLAQUETTES, BARQUETTES AND MICROPRINTS ET MICROPAINS 100 - 009 BUTTER OIL HUILE DE BEURRE 100 - 010 ANHYDROUS BUTTER OIL HUILE DE BEURRE ANHYDRE 100 - 011 FLAVOURED BUTTERS BEURRES ASSAISONNÉS Cheese - Fromage 200 200 - 001 CHEDDAR CHEESE FROMAGE CHEDDAR 200 - 002 ALPINA CHEESE FROMAGE ALPINA 200 - 003 ASIAGO CHEESE FROMAGE ASIAGO 200 - 004 BLUE CHEESE FROMAGE BLEU 200 - 005 BOCCONCINI CHEESE FROMAGE BOCCONCINI 200 - 006 BUTTER CHEESE (BUTTIRI) FROMAGE BUTIRRO 200 - 007 BRA AND NEW BRA CHEESE FROMAGE BRA ET NOUVEAU BRA 200 - 008 BRICK CHEESE FROMAGE BRICK 200 - 009 BRIE CHEESE FROMAGE BRIE 200 - 010 CACIOCAVALLO CHEESE FROMAGE CACIOCAVALLO 200 - 011 CACIOTTA CHEESE FROMAGE CACIOTTA 200 - 012 CAMEMBERT CHEESE FROMAGE CAMEMBERT 200 - 013 COLBY CHEESE FROMAGE COLBY 200 - 014 COOK CHEESE FROMAGE COOK 200 - 015 COULOMMIERS CHEESE FROMAGE COULOMMIERS 200 - 016 CREAM CHEESE FROMAGE A LA CRÈME 200 - 017 DANBO CHEESE FROMAGE DANBO 200 - 018 DRY RICOTTA CHEESE FROMAGE RICOTTA SEC 200 - 019 EDAM CHEESE FROMAGE EDAM 200 - 020 EMMENTALER (EMMENTAL) CHEESE FROMAGE EMMEMTAL 200 - -
1958 Dua Parto
JARLIBRO UNIVERSALA ESPERANTO-ASOC50 (EN KONSULTAJ RILATOJ KUN U.N.E.S.C.O.) Prof. Mieczystsw Sygnarskl Lektoro de Esperanto en Jag. Unio. str. Francesco A/ullo 72/3 SESLIHGVA £RAEŬW — POLL [!WO J A R L IB R O DE LA UNIVERSALA ESPERANTO-ASOCIO 1958 DUA PARTO La enhavo de ĉi tiu Jarlibro ne I povas esti represata ĉu tute, ĉu parte, sen la permeso de U.E.A. 3 NUR POR UZO DE MEMBROJ POB INTEBNACIAJ NEESPEEANTISTAJ KONGEESOJ Alloga laŭ aspekto - Trafa laŭ enhavo UNIVERSALA-ESPERANTO-ASOCIO 250 ekz. 10,— gld. Eendrachtsweg 7, Rotterdam, Nederlando MENDU CE UEA EENDRACHTSWEG 7 — KOTTERDAM-C. 44-a UNIVERSALA KONGRESO DE ESPERANTO sub honora protektado de la Ministro-Prezidanto de Pola Popola Respubliko JOZEF CYRANKIEWICZ VARSOVIO - POLLANDO 1 — 8 Aŭgusto 1959 JUBILEA ZAMENHOFA JARO Presita en Nederlando ĉe Zwagers, Rotterdam 3 ANTAtPAROLO Por la Kiam atingos vin tiu ĉi eldonaĵo, la komenciĝo de la ZAMENHOF- JARO Zamenhof-Jaro estos jam tre proksime. Ekzistu neniu esperantisto en la mondo, kiu en la fino de tiu festa Biografiaj Informoj pri D-ro L. L. Zamenhof jaro devos konfesi al si mem, ke li aŭ ŝi nenion faris por sukcesigi tiun jaron ! Eldonita de C.E.D. Sur la sekvantaj paĝoj vi trovos du Alvokojn : Sendas la C.O. kontraŭ 1 resp. kup. Unu de la Estraro de U.E.A. por subteno de la Fondaĵo- Zamenhof kaj unu de la Internacia Organiza Komitato por kunlaboro al kiel eble plej digna kaj vasta festado Arta Fotokarto de de la Jubilea Jaro. Ni varme rekomendas, vere ĝis la limoj de viaj eblecoj agi laŭ tiuj du Alvokoj. -
A 150-Year Shift in Cheese Tastes
Paper for the 2nd Global Conference. Food, Heritage and Community. An Inclusive Interdiscipli- nary Conference. A Food and Drink in the 21st Century Project. 2019 Prague, Czech Republic A 150-YEAR SHIFT IN CHEESE TASTES • 1 A 150-Year Shift In Cheese Tastes: Social, Economic And Cultural Dimensions Of Danish Cheeses Jørgen Burchardt National Museum of Science and Technology, Denmark [email protected] Vesterhavsbutikken, Fjaltring. Intro Today, the cheese department in a fatty, lean, sour, sweet and many supermarket or specialty store is fil- other flavor combinations. led with a large variety of cheeses. Cheese has become an integral The exporter can provide tasting part of the Danish meal. Each Dane samples of cheeses, and consumers eats an average of around 15 kg of can choose textures and tastes ran- cheese a year. Parents give their chil- ging from firm, soft, strong, mild, dren cheese to ensure that they in- 2 • Jørgen burchardt gest important vitamins and miner- introduction to the dairy remains als. Some choose cheeses to become clear in my mind. When I got there a meal with a culinary quality simi- at midnight, light flowed from the lar to that of red wine; others buy dairy building’s windows. It was cheese to blend on pizza for flavors winter, and from the parked cars, and different textures, while others two sets of footprints went up to buy chunks of cheese for a quick the entrance door. I followed the addition to the traditional lunch box tracks, and when I opened the door, or snack. I was surprised by a strong smell. -
Danish Blue Cheese Danish Blue Cheese Was Created by Marius Boel in Denmark in the 20Th Century
Сельское хозяйство / 4.Технологии хранения и переработки сельскохозяйственной продукции. I. M. Dovgun M. Shadura National University of Food Technologies, Kyiv, Ukraine Danish Blue Cheese Danish Blue Cheese was created by Marius Boel in Denmark in the 20th century. It was meant to rival the taste, texture and aroma of Roquefort cheese, which was reportedly invented in 1070 AD. Famous predecessors to Roquefort and Danish blue cheese include Stilton, which can be traced back to the 18th century, and Gorgonzola, generally considered the oldest blue cheese, thought to have originated in around 879 AD. Interestingly, history indicates that Gorgonzola did not have its distinguishing blue veins until the 11th century. Culinary accounts of blue cheese history indicate it was most likely an accidental occurrence. A particularly popular legend is that a young shepherd, caring for his abundant sheep in the hills of Roquefort, France, spotted a beautiful maiden far off in the distance while having his lunch. He hastily turned his sheep over to the care of his dog and ran to the closest cave to leave his unattended lunch of bread and ewe’s milk curds in a safe, cool place. He ran as quickly as he could to chase after the fair lass. He searched tireless for days, but alas, he could not find her. Exhausted, despondent and starving he returned to his sheep and the caves where he’d placed his lunch. He was taken aback when he saw his bread and cheese had grown quite mouldy. However, hunger overtook the shepherd and he ate his old, mouldy lunch anyway. -
RESTRICTED TBT/19 G E N E R a L a G R E E M E N T O N N October 1984 TARIFFS and TRADE Special Distribution Committee on Technic
RESTRICTED TBT/19 GENERAL AGREEMENT ON n October 1984 TARIFFS AND TRADE Special Distribution Committee on Technical Barriers to Trade NOTIFICATIONS RECEIVED FROM THE FAQ/WHO CODEX ALIMENTARIUS COMMISSION Note by the Secretariat 1. In accordance with the arrangement agreed to by the Committee at its third meeting (TBT/M/3, paragraph 24), the secretariat circulated in documents TBT/3 and TBT/8 the information received from the secretariat of Codex Alimentarius on acceptances of Codex standards, covering the period 1 October 1979 to 10 July 1981. 2. Further information on acceptances has now been received, covering the period up to 29 June 1984. The corresponding documentation has been placed in the Library in the Centre William Rappard (Room 1080), where it can be consulted by delegations. (i) Extract from the Report of the Fifteenth Session of the Codex Alimentarius Commission, held in Rome on 4-15 July 1983. (ii) ALI-NORM 83/2, July 1983. Codex Alimentarius Commission, Fifteenth Session, 4-15 July 1983. "Progress report on acceptances of recommended Codex standards and recommended Codex maximum limits for pesticide residues and on action taken in member countries concerning their implementation." (iii) CAC/ACCEPTANCES / PART I - Rev.2 "Summary of Acceptances - Worldwide and Regional Codex Standards" (as at 1 February 1983). (iv) CAC/ACCEPTANCES / PART II - Rev.2 "Summary of Acceptances - Codex Maximum Limits for Pesticide Residues" (as at 19 September 1983). (v) Extract from the Report of the Thirty-First Session of the Executive Committee of Codex Alimentarius Commission held in Geneva on 25-29 June 1984. (vi) CX/EXEC 84/31/3, June 1984.