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BASF introduces its food solutions in this “Kitchen”
BASF opens new Kitchen Lab in Istanbul to present
Arzu Aksoy Bilgen
practically its solutions to food sector
Analyzing regional needs better with this initiative, BASF
Human Nutrition division steps closer to customers in
Middle East, Russia/CIS and Africa.
The world’s leading chemical company BASF’s global business unit Human Nutrition has opened a new Kitchen Lab in Istanbul, Turkey. With this world class laboratory, BASF offers its customers in Middle East, Russia/Commonwealth of Independent States (CIS) and Africa tailor-made support for the formulation and application of food The new Kitchen Lab in Istanbul will become part of BASF Human Nutrition’s global network of application labs. By using this network, the company’s customers benefit from the experience and know-how of experts all over the world. The Kitchen Lab in Istanbul complies with HACCP (Hazard Analysis and Critical Control Points) standards. analyses,
development
application
technologies
BASF offers a broad scope of services in its Kitchen Labs. Together with its customers, the company strives to find efficient and intelligent solutions – for example with regard to climatic conditions like temperature and humidity, which differ from region to region. Taste, texture and color of food products also play an important role during the theoretical and practical trainings for customers, distributors and other “We know that food is closely linked to culture – and culture is local,” said Michael Ceranski, who heads BASF’s global business unit
Human Nutrition. “With the new Kitchen Lab we do not only offer the
opportunity to serve our customer’s needs, but also have the chance to better understand local and regional consumer trends.” “If our customers and partners face challenges while formulating their recipes, they are invited to our kitchen labs, where we can find the right solution together,” said Dr. Thorsten Schmeller, Head of
Applications, Regional Business Management Human Nutrition
Europe. “Furthermore, we can proactively work on new food concepts
to show our customers how future products could potential y look like.” About Nutrition & Health
BASF’s Nutrition & Health division develops, produces and markets a comprehensive range of products and services for the human and animal nutrition, pharmaceutical as well as flavor and fragrance industries. The division strives to contribute to a better life through improving the nutrition, health and wellbeing of people across the world. Important human nutrition products include vitamins and carotenoids, plant sterols, emulsifiers and omega-3 fatty acids. Its feed additives such as vitamins, carotenoids, enzymes and organic acids make Nutrition & Health a worldwide leader for the animal nutrition market. The division provides the pharmaceutical industry with active ingredients such as caffeine and ibuprofen, as well as excipients and custom synthesis services. Furthermore, it produces aroma ingredients such as citral, geraniol and L-menthol for the flavor and About BASF
BASF is the world’s leading chemical company: The Chemical Company. Its portfolio ranges from chemicals, plastics, performance products and crop protection products to oil and gas. We combine economic success with environmental protection and social responsibility. Through science and innovation, we enable our customers in nearly every industry to meet the current and future needs of society. Our products and solutions contribute to conserving resources, ensuring nutrition and improving quality of life. We have summed up this contribution in our corporate purpose: We create chemistry for a sustainable future. BASF had sales of €72.1 bil ion in 2012 and more than 110,000 employees as of the end of the year. BASF shares are traded on the stock exchanges in Frankfurt (BAS), London (BFA) and Zurich (AN). Further information on BASF is available on the Internet: www.basf.com.

Source: http://www.basf.com.tr/ecp3/Turkey/en/function/conversions:/publish/content/News_and_Information_Center/Press/Press_releases/Kitchen_Lab_Istanbul_EN.pdf

Pii: s0168-1605(02)00162-9

International Journal of Food Microbiology 81 (2002) 1 – 10Identification and antibiotic susceptibility of bacterial isolatesR. Temmermana,*, B. Pot a, G. Huys a, J. Swings a,baLaboratorium voor Microbiologie, Universiteit Gent, K.L. Ledeganckstr. 35, B-9000 Ghent, BelgiumbBCCMTM/LMG Bacteria Collection, K.L. Ledeganckstr. 35, B-9000 Ghent, BelgiumReceived 20 May 2001; received in revis

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