other (those might be added afterwards by decision of a court or by any legal case) purposes. The economic criterion is broader. According to him, the similarity and analogy of goods are determined by the combination of analysis of a large number of objective criteria, such as the origin of goods, methods of their production, physico-chemical composition, organoleptic qualities, etc., and subjective criteria (in particular, the ability of compared import and Domestic 1 2 3 , , , 4 , 5 , 9, 10- http://www.europarl.europa.eu/atyourservice/en/displayFtu.html?ftuId=FTU_3.1.2.html, by Mariusz Maciejewsk, 12/2016 6 R. Barents "Charges have an Equivalent effect on Customs Duties" (1978) 15CNL rev 415 7 - Paul Craig, Gráinne de Búrca, EU Law: Text, Cases, and Materials, p.613, 617, 618, 2015 8 - http://eur-lex.europa
Effect of aging time on volatile compounds, Ellis, M., A. Webb, P. Avery, and I. Brown. 1996. The odor, and flavor of cooked beef from Pirenaica and influence of terminal sire genotype, sex, slaughter Friesian bulls and heifers. Journal of Food Science weight, feeding regime and slaughter-house on growth 67:916–922. performance and carcass and meat quality in pigs and Guo, Q., B. T. Richert, J. R. Burgess, D. M. Webel, D. on the organoleptic properties of fresh pork. Journal E. Orr, and M. Blair. 2006. Effects of dietary vitamin of Animal Science 62(3):521–530. E and fat supplementation on pork quality. Journal of Elmore, S., D. Mottram, M. Enser, and J. D. Wood. Animal Science 84(11):3089–3099. 1999. Effect of the polyunsaturated fatty acid compo- Ha, J. K., and R. C. Lindsay. 1991. Volatile alkylphenols sition of beef muscle on the profile of aroma volatiles