The content of tartaric acid in the finished wine not to be less than 1,500 ppm weight by volume. n/a (d) Grape juice (d) Acidity regulator (d) Good Manufacturing Practice n/a (e) Ice cream mix; Ice ...

Senovilla-Herrero et al. comprehensively examines the implications of new legislation concerning PFAS for food sustainability. Phthalic acid esters (PAEs) are often added to plastics to enhance ...