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Annex BEST AVAILABLE TECHNIQUES (BAT) CONCLUSIONS FOR THE FOOD, DRINK AND MILK INDUSTRIES

United Kingdom

Original text. Later amendments are not shown.

  1. SCOPE
  2. DEFINITIONS
  3. GENERAL CONSIDERATIONS
  4. 1GENERAL BAT CONCLUSIONS
  5. 2BAT CONCLUSIONS FOR ANIMAL FEED
  6. 3BAT CONCLUSIONS FOR BREWING
  7. 4BAT CONCLUSIONS FOR DAIRIES
  8. 5BAT CONCLUSIONS FOR ETHANOL PRODUCTION
  9. 6BAT CONCLUSIONS FOR FISH AND SHELLFISH PROCESSING
  10. 7BAT CONCLUSIONS FOR THE FRUIT AND VEGETABLE SECTOR
  11. 8BAT CONCLUSIONS FOR GRAIN MILLING
  12. 9BAT CONCLUSIONS FOR MEAT PROCESSING
  13. 10BAT CONCLUSIONS FOR OILSEED PROCESSING AND VEGETABLE OIL REFINING
  14. 11BAT CONCLUSIONS FOR SOFT DRINKS AND NECTAR/JUICE MADE FROM PROCESSED FRUIT AND VEGETABLES
  15. 12BAT CONCLUSIONS FOR STARCH PRODUCTION
  16. 13BAT CONCLUSIONS FOR SUGAR MANUFACTURING
  17. 14DESCRIPTION OF TECHNIQUES