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    additives in feeding stuffs. Recognized and permitted additives are listed in the pertinent directive by different groups under their allocated EU reference numbers and name or description together with qualifying information where appropri-ate. The qualifying information includes spe-cific additive name, chemical formula, kind of

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    TB produced at five different temperatures (300, 400, 500, 600, 700 °C) and three different durations (20, 40, and 80 min) was divided into three different grain size classes (< 0.5, 0.5–2, and 2–4 mm). Total carbon (C) and nitrogen (N) contents of each size class were examined.

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    Micro-organisms and Food 1.1.1 Food Spoilage/Preservation 1.1.2 Food Safety 1.1.3 Fermentation Microbiological Quality Assurance Diversity of Habitat Micro-organisms in the Atmosphere 2.2.1 Airborne Bacteria 2.2.2 Airborne Fungi Micro-organisms of Soil Micro-organisms of Water Micro-organisms of Plants Micro-organisms of Animal Origin 2.6.1 The

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    additives in feeding stuffs. Recognized and permitted additives are listed in the pertinent directive by different groups under their allocated EU reference numbers and name or description together with qualifying information where appropri-ate. The qualifying information includes spe-cific additive name, chemical formula, kind of

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