Advertisement

Food Safety Systems

  • Peter RasporEmail author
  • Mojca Jevšnik
  • Mateja Ambrožič
Chapter

Abstract

Throughout the world, major shifts in food consumption at a global and regional level are occurring with considerable health consequences which results in increasing food safety and quality demands and requirements. A food safety management system is a set of interacting elements forming a network to ensure that food presents a minimal risk to consumers and includes good practices, HACCP system, management policies, traceability systems, and standards while considering food safety regulation. The vast numbers of laws, regulations, standards, good practices, and codes make everybody confused, even those who are working in the field on a regular basis and are forced to keep up with the developments. To achieve food-related disease prevention and efficient safe food assurance suitable for working environment from the hygienic-technical point of view, motivated, satisfied, and qualified personnel needs to be assured. Consumers are not connected to food supply chain according to chain principles. However, it has been shown that present maintenance of food safety in food supply chain can be easily broken down, because of different kinds of barriers or simple misunderstanding. Therefore, a new approach called “good nutritional practice” (GNP) was coined to manage food safety. It is important to reconstruct the existent food safety system with GNP which includes consumers and is based on a model that covers subsystems from other good practices through the food supply chain. There is also considerable interest in reducing humankind’s impact on the climate and invested effort has focused around the contribution that food makes to global warming such as carbon footprint, wastes, food miles, etc., and promotion of sustainable development. The Consumers Future Food reveals that there is a revolution, which raises ethical concerns all the way from stable to table, from farm to fork, from spring to drink. On the dinner tables of tomorrow, consumers may expect a new food icon that is the result of an evolution which is transforming the very nature of the food we eat with a view to create a new breed of future prospects for healthy and safe nutrition.

Keywords

Food safety Systems Management Hazards Ethics Environment Consumer Good practices HACCP Standards Regulations 

References

  1. Ambrožič M, Jevšnik M, Raspor P (2010) Inconsistent terminology in food safety field: a permanent risk factor? J Food Nutr Res 49(4):186–194Google Scholar
  2. Ammon A (2005) The infectious disease epidemiology research network—a bridge between science and public health service. The example of the network for foodborne infections. Bundesgesundheitsbla 48(9):1005–1012CrossRefGoogle Scholar
  3. Aung MM, Chang YS (2014) Traceability in a food supply chain: safety and quality perspectives. Food Control 39:172–184CrossRefGoogle Scholar
  4. Baldeshwiler AM (2003) History of FDA good laboratory practices. Qual Assur J 7(3):157–161CrossRefGoogle Scholar
  5. Banati D, Lakner Z (2006) Knowledge and acceptance of genetically modified foodstuffs in Hungary. J Food Nutr Res 45(2):62–68Google Scholar
  6. Barendsz AW (1998) Food safety and total quality management. Food Control 9(2-3):163–170CrossRefGoogle Scholar
  7. Borneff J (1998) Effective hygienic measurements in households today. Zbl Bakt Hyg 187:404–413Google Scholar
  8. Bosona T, Gebresenbet G (2013) Food traceability as an integral part of logistics management in food and agricultural supply chain. Food Control 33:32–48CrossRefGoogle Scholar
  9. Bourlakis MA, Weightman PWH (2004) Introduction to the UK food supply chain. In: Bourlakis MA, Weightman PWH (eds) Food supply chain management. Blackwell, Oxford, pp 1–10Google Scholar
  10. Burn P, Kishore GM (2000) Food as a source of health enhancing compounds. AgBioForum 3(1):3–9Google Scholar
  11. Byrd-Bredbenner C, Berning J, Martin-Biggers J et al (2013) Food safety in home kitchens: a synthesis of the literature. Int J Environ Res Public Health 10(9):4060–4085CrossRefGoogle Scholar
  12. Cerification Body for Sustainable Development (ECOCERT) (2015) http://www.ecocert.com/en. Accessed 24 June 2015
  13. Chen RY (2015) Autonomous tracing system for backward design in food supply chain. Food Control 51:70–84CrossRefGoogle Scholar
  14. Chen E, Flint S, Perry P (2015) Implementation of non-regulatory food safety management schemes in New Zealand: a survey of the food and beverage industry. Food Control 47:569–576CrossRefGoogle Scholar
  15. Chkanikova O, Lehner M (2015) Private eco-brands and green market development: towards new forms of sustainable governance in food retailing. J Clean Prod 107:74–84CrossRefGoogle Scholar
  16. Cho BH, Hooker NH (2009) Comparing food safety standards. Food Control 20(1):40–47CrossRefGoogle Scholar
  17. Codex Alimentarius Commission (CAC) (2003) Recommended international code of practice. General principles of food hygiene. FAO/WHO Food Standards; CAC/RCP 1-1969, Rev. 4-2003, 31 ppGoogle Scholar
  18. Coff C, Korthals M, Barling D (2008) Ethical traceability and informed food choice. In: Coff C, Barling D, Korthals M, Nielsen T (eds) Ethical traceability and communicating food. Springer, Dordrecht, pp 1–18CrossRefGoogle Scholar
  19. Dabbene F, Gay P, Tortia C (2014) Traceability issues in food supply chain management: a review. Biosyst Eng 120:65–80CrossRefGoogle Scholar
  20. Danin-Poleg Y, Somer L, Cohen LA et al (2006) Towards the definition of pathogenic microbe. Int J Food Microbiol 112:236–243CrossRefGoogle Scholar
  21. Eriksson M, Strid I, Hansson PA (2015) Carbon footprint of food waste management options in the waste hierarchy—a Swedish case study. J Clean Prod 93:115–125CrossRefGoogle Scholar
  22. European Commission (EC) (2000) White paper on food safety. http://europa.eu.int/comm/dgs/health_consumer/library/pub/pub06_en.pdf. Accessed 24 June 2015
  23. European Commission (EC) (2002) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Official Journal of the European Communities L 31(2002):1–24Google Scholar
  24. European Commission (EC) (2003) European Commission report on setting the scientific frame for the inclusion of new quality of life concerns in the risk assessment process. http://ec.europa.eu/food/fs/sc/ssc/out357en.pdf. Accessed 24 June 2015
  25. European Commission (EC) (2004) Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the Hygiene of Foodstuffs. Official Journal of the European Communities, 18 ppGoogle Scholar
  26. European Commission (EC) (2005) Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Communities, 26 ppGoogle Scholar
  27. European Commission (EC) (2010) Preparatory study on food waste across EU 27. http://ec.europa.eu/environment/eussd/pdf/bio_foodwaste_report.pdf. Accessed 24 June 2015
  28. European Commission (EC) (2011) Regulation (EU) No 1169/2011 of the European Parliament and of the Council. http://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32011R1169. Accessed 24 June 2015
  29. European Commission (EC) (2015a) Food hygiene—basic legislation. http://ec.europa.eu/food/food/biosafety/hygienelegislation/comm_rules_en.htm. Accessed 24 June 2015
  30. European Commission (EC) (2015b) Food quality certification schemes. http://ec.europa.eu/agriculture/quality/certification/index_en.htm. Accessed 24 June 2015
  31. European Commission (EC) (2015c) Food waste. http://ec.europa.eu/food/safety/food_waste/index_en.htm. Accessed 24 June 2015
  32. European Commission (EC) (2015d) General food law. http://ec.europa.eu/food/safety/general_food_law/index_en.htm. Accessed 24 June 2015
  33. European Food Information Council (EUFIC) (2015) http://www.eufic.org/. Accessed 24 June 2015
  34. European Food Safety Authority (EFSA) (2015) The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013. http://www.efsa.europa.eu/en/efsajournal/pub/3991.htm. Accessed 24 June 2015
  35. European Union (EU) (1993) Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs. Official Journal of the European Communities L 175(19/07/1993):1–11Google Scholar
  36. Eurostat Statistics Explained (2015) Greenhouse gas emissions by industries and households. http://ec.europa.eu/eurostat/statistics-explained/index.php/Greenhouse_gas_emissions_by_industries_and_households. Accessed 24 June 2015
  37. FightBAC (2010) Partnership for food safety education. http://www.fightbac.org/. Accessed 24 June 2015
  38. Food and Agriculture Organization (FAO) (1996) Rome declaration on world food security. http://www.fao.org/docrep/003/w3613e/w3613e00.HTM. Accessed 24 June 2015
  39. Food and Agriculture Organization (FAO) (2002) Expert consultation on food safety: science and ethics. FAO, Rome, http://www.fao.org/prods/gap/home/principles_en.htm. Accessed 15 Jan 2013Google Scholar
  40. Food and Agriculture Organization (FAO) (2008) Good agricultural practice. http://www.fao.org/prods/gap/. Accessed 24 June 2015
  41. Food and Agriculture Organization (FAO) (2011) Global food losses and food waste. http://www.fao.org/publications/search/en/. Accessed 24 June 2015
  42. Food and Agriculture Organization (FAO) (2013) Food wastage footprint: impact on natural resources. http://www.fao.org/publications/search/en/. Accessed 24 June 2015
  43. Food and Agriculture Organization (FAO) (2015) Food loss and food waste. http://www.fao.org/food-loss-and-food-waste/en/. Accessed 24 June 2015
  44. Food and Drug Administration (FDA) (2014) Current food good manufacturing practices. http://www.fda.gov/food/guidanceregulation/cgmp/ucm110907.htm. Accessed 24 June 2015
  45. Food Ethics Council (2015) http://www.foodethicscouncil.org/. Accessed 24 June 2015
  46. Food Safety System Certification 22000 (FSSC 22000) (2015) http://www.fssc22000.com/documents/home.xml?lang=en. Accessed 24 June 2015
  47. Global Food Safety Initiative (GFSI) (2015) http://www.mygfsi.com/. Accessed 24 June 2015
  48. Good Housekeeping Magazine (2011) The history of the good housekeeping seal. http://www.goodhousekeeping.com/product-reviews/history/good-housekeeping-seal-history. Accessed 24 June 2015
  49. Griffith CJ (2006) Food safety: where from and where to? Br Food J 108(1):6–15CrossRefGoogle Scholar
  50. Gustafson JE, Muthaiyan A, Dupre JM et al (2014) Staphylococcus aureus and understanding the factors that impact enterotoxin production in foods: a review. Food Control 2015:1–14, corrected proof, available online 19 October 2014Google Scholar
  51. Henson S (2006) The role of public and private standards in regulating international food markets. Paper presented at the IATRC Summer Symposium, Bonn, Germany 28–30 MayGoogle Scholar
  52. Henson S, Humphrey J (2009) The impacts of private food safety standards on the food chain and on public standard-setting processes. FAO, RomeGoogle Scholar
  53. Henson S, Reardon T (2005) Private agri-food standards: implications for food policy ant the agri-food system. Food Policy 30(3):241–253CrossRefGoogle Scholar
  54. Hoogland JP, Jellema A, Jongen WMF (1998) Quality assurance systems. In: Jongen WMF, Meulenberg MTG (eds) Innovation of food production systems: product quality and consumer acceptance. Wageningen Press, WageningenGoogle Scholar
  55. Houghton JR, Rowe LJ, Frewer E et al (2008) The quality of food risk management in Europe: perspectives and priorities. Food Policy 33:13–26CrossRefGoogle Scholar
  56. International Organization for Standardization (ISO) (2005) Food safety management systems—requirements for any organization in the food chain. International Organization for Standardization, Geneva, 32 ppGoogle Scholar
  57. International Organization for Standardization (ISO) (2015) http://www.iso.org/iso/home.html. Accessed 24 June 2015
  58. James SJ, James C (2010) The food cold-chain and climate change. Food Res Int 43:1944–1956CrossRefGoogle Scholar
  59. Jevšnik M, Bauer M, Zore A et al (2007) Hygienic status of small and medium sized food enterprises during adoption of HACCP system. Int J Food Sci Technol Nutr 1(1):95–113Google Scholar
  60. Jevšnik M, Hlebec V, Raspor P (2008a) Consumer interpretation of the term food safety. Acta Alimentaria 37(4):437–448CrossRefGoogle Scholar
  61. Jevšnik M, Hlebec V, Raspor P (2008b) Consumers’ awareness of food safety from shopping to eating. Food Control 19(8):737–745CrossRefGoogle Scholar
  62. Jevšnik M, Hlebec V, Raspor P (2008c) Food safety knowledge and practices among food handlers in Slovenia. Food Control 19(12):1107–1118CrossRefGoogle Scholar
  63. Jevšnik M, Hoyer S, Raspor P (2008d) Food safety knowledge and practices among pregnant and non-pregnant women in Slovenia. Food Control 19(5):526–534CrossRefGoogle Scholar
  64. Jones E, Hill LD (1994) Re-engineering marketing policies in food and agriculture: issues and alternatives for grain trading policies. In: Pad Berg DI (ed) Re-engineering marketing policies for food and agriculture. Food and Agricultural Marketing Consortium, FAMC 94-1. Texas A&M University, College StationGoogle Scholar
  65. Kirezieva K, Jacxsens L, Uyttendaele M et al (2013) Assessment of Food Safety Management Systems in the global fresh produce chain. Food Res Int 52(1):230–242CrossRefGoogle Scholar
  66. Konecka-Matyjek E, Turlejska H, Pelzner U et al (2005) Actual situation in the area of implementing quality assurance systems GMP, GHP and HACCP in Polish food production and processing plants. Food Control 16(1):1–9CrossRefGoogle Scholar
  67. Kubota K, Barrett TJ, Ackers ML et al (2005) Patterns associated with international travel. J Clin Microbiol 43(3):1205–1209CrossRefGoogle Scholar
  68. Kuiper HA, Davies HV (2010) The SAFE FOODS risk analysis framework suitable for GMOs? A case study. Food Control 21(12):1662–1676CrossRefGoogle Scholar
  69. Kwak N, Jukes DJ (2001) Functional foods. Part 2: the impact on current regulatory terminology. Food Control 12:109–117CrossRefGoogle Scholar
  70. Lasztity R, Petro-Turza M, Földesi T (2004) History of food quality standards. In: Lasztity R (ed) Food quality and standards. Encyclopaedia of life support systems (EOLSS), developed under the auspices of the UNESCO. EOLSS, Oxford, pp 1–16Google Scholar
  71. Lennon JJ (2015) Potential impacts of climate change on agriculture and food safety within the island of Ireland. Trends Food Sci Technol 44:1–10CrossRefGoogle Scholar
  72. Lin AYC, Huang STY, Wahlqvist ML (2009) Waste management to improve food safety and security for health advancement. Asia Pac J Clin Nutr 18:538–545Google Scholar
  73. Lineback DR, Pirlet A, van der Kamp J-W et al (2009) Globalization, food safety issues & role of international standards. Qual Assur Saf Crop Foods 1(1):23–27CrossRefGoogle Scholar
  74. Luning PA, Kirezieva K, Hagelaar G (2015) Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: a European study. Food Control 49:11–22CrossRefGoogle Scholar
  75. Manning L, Baines RN, Chadd SA (2006) Ethical modelling of the food supply chain. Br Food J 108(5):358–370CrossRefGoogle Scholar
  76. McMeekin TA, Baranyi J, Bowman J et al (2006) Information systems in food safety management. Int J Food Microbiol 112:181–194CrossRefGoogle Scholar
  77. Miraglia M, Marvin HJP, Kleter GA et al (2009) Climate change and food safety: an emerging issue with special focus on Europe. Food Chem Toxicol 47(5):1009–1021CrossRefGoogle Scholar
  78. Motarjemi Y, Van Schothorst M, Käferstein F (2001) Future challenges in global harmonization of food safety legislation. Food Control 12(6):339–346CrossRefGoogle Scholar
  79. Muller A, Jawtusch J, Gattinger A et al (2011) Mitigating greenhouse gases in agriculture: a challenge and opportunity for agricultural policies. Diakonisches Werk der EKD, StuttgartGoogle Scholar
  80. Olsen NV, Bánáti D (2014) Ethics in food safety management. In: Motarjemi Y, Lelieveld H (eds) Food safety management: a practical guide for the food industry. Elsevier, New York, pp 1115–1125CrossRefGoogle Scholar
  81. Omer MA, Abdalla OM, Mahmoud SS (2010) The past, present and future of critical aspects of global ethics and corporate social responsibility in agriculture and food technology industry. Afr J Food Sci 4(9):553–557Google Scholar
  82. Orsato RJ (2009) Sustainable strategies: when does it pay to be green? Palgrave Macmillan, Basingstoke, HampshireCrossRefGoogle Scholar
  83. Pellegrini PA (2013) What risks and for whom? Argentina’s regulatory policies and global commercial interests in GMOs. Technol Soc 35:129–138CrossRefGoogle Scholar
  84. Porter ME (1990) The competitive advantage of nations. Harv Bus Rev 68(2):73–93Google Scholar
  85. Randell A (1995) Codex Alimentarius: how it all began. www.fao.org/docrep/V7700T/v7700t09.htm . Accessed 24 June 2015
  86. Raspor P (2004) Current viewpoint on food safety. In: Gašperlin L, Žlender B (eds) 22nd food technology days 2004 dedicated to prof. F. Bitenc. Biotechnical Faculty, Ljubljana, pp 1–14Google Scholar
  87. Raspor P (2006) Faces of foods on the world of food systems (Editorial). Acta Alimentaria 35(3):247–249Google Scholar
  88. Raspor P (2008) Total food chain safety: how good practices can contribute? Trends Food Sci Technol 19(1):405–412CrossRefGoogle Scholar
  89. Raspor P, Ambrožič M (2012) ISO 22000 Food Safety. In: Sun DW (ed) Handbook of food safety engineering. Wiley-Blackwell, Oxford, pp 786–816CrossRefGoogle Scholar
  90. Raspor P, Jevšnik M (2008) Good nutritional practice from producer to consumer. Crit Rev Food Sci Nutr 48(3):276–292CrossRefGoogle Scholar
  91. Raspor P, Jevšnik M, Plahuta P (2011) Genetically modified organisms (GMOs). Encyclopedia Environ Health 2:879–888Google Scholar
  92. Raspor P, Ambrožič M, Jevšnik M (2013) Food chain safety management systems: the impact of good practices. In: Yanniotis S (ed) Advances in food process engineering research and applications, Food engineering series. Springer, New York, pp 607–625Google Scholar
  93. Redmond EC, Griffith CJ (2009) The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula. Perspect Public Health 129:69–76CrossRefGoogle Scholar
  94. Rosati S, Saba A (2004) The perception of risks associated with food-related hazards and the perceived reliability of sources of information. Int J Food Sci Technol 39:491–500CrossRefGoogle Scholar
  95. Sanlier N (2009) The knowledge and practice of food safety by young and adult consumers. Food Control 20:538–542CrossRefGoogle Scholar
  96. Schmeiser S (2014) Consumer inference and the regulation of consumer information. Int J Ind Organ 37:192–200CrossRefGoogle Scholar
  97. Scott E (2003) Food safety and foodborne disease in 21st century homes. Can J Infect Dis 14:277–280CrossRefGoogle Scholar
  98. Scott VN, Chen Y (2010) Food safety management systems. In: Juneja VK, Sofos JN (eds) Pathogens and toxins in foods: challenges and interventions. ASM, Washington, pp 478–492CrossRefGoogle Scholar
  99. Seaman P, Eves A (2010) Perceptions of hygiene training amongst food handlers, managers and training providers—a qualitative study. Food Control 21:1037–1041CrossRefGoogle Scholar
  100. Selvan NK (2008) Food supply chain: emerging perspective. In: Selvan NK (ed) Supply chain management in food industry. The Icfai University Press, Punjagutta, pp 3–12Google Scholar
  101. Sperber WH (1998) Auditing and verification of food safety and HACCP. Food Control 9(2–3):157–162CrossRefGoogle Scholar
  102. Stewart LD, Elliott CT (2015) The impact of climate change on existing and emerging microbial threats across the food chain: an island of Ireland perspective. Trends Food Sci Technol 44:11–20CrossRefGoogle Scholar
  103. Swinnen JFM (2005) When the market comes to you- or not. The dynamics of vertical coordination in agri-food chains in transition. Report. World Bank. ECSSD, WashingtonGoogle Scholar
  104. Tassou SA, De-Lille G, Ge YT (2009) Food transport refrigeration—approaches to reduce energy consumption and environmental impacts of road transport. Appl Therm Eng 29:1467–1477CrossRefGoogle Scholar
  105. Taylor C (2001) HACCP and SMEs. In: Mayes T, Mortimore S (eds) Making the most of HACCP. Learning from others’ experience. Woodhead, Cambridge, pp 13–31CrossRefGoogle Scholar
  106. Taylor E, Kane K (2005) Reducing the burden of HACCP in SMEs. Food Control 16(10):833–839CrossRefGoogle Scholar
  107. Thompson PB, Noll S (2014) Agricultural ethics and social justice. In: Van Alfen NK (ed) Encyclopedia of agriculture and food systems. Elsevier, San Diego, pp 81–91CrossRefGoogle Scholar
  108. Tirado MC, Clarke R, Jaykus LA et al (2010) Climate change and food safety: a review. Food Res Int 43:1745–1765CrossRefGoogle Scholar
  109. Traill WB, Koenig A (2010) Economic assessment of food safety standards: costs and benefits of alternative approaches. Food Control 21(12):1611–1619CrossRefGoogle Scholar
  110. Trienekens J, Zuurbier P (2008) Quality standards in the food industry, developments and challenges. Int J Prod Econ 113(1):107–122CrossRefGoogle Scholar
  111. Unusan N (2007) Consumer food safety knowledge and practices in the home in Turkey. Food Control 18(1):45–51CrossRefGoogle Scholar
  112. U. S. Federal Register (1963) Part 133-drugs; current good manufacturing practice in manufacture, processing, packaging or holding. www.cgmp.com/firstUScGMP.pdf. Accessed 24 June 2015
  113. Van der Spiegel M, Luning PA, Ziggers GW et al (2003) Towards a conceptual model to measure effectiveness of food quality systems. Trends Food Sci Technol 14(10):424–431CrossRefGoogle Scholar
  114. Van der Vorst JGAJ (2006) Performance measurement in agri-food supply chain networks. In: Ondersteijn CJM, Wijnands JHM, Huirne RBM, van Kooten O (eds) Quantifying the agri-food supply chain. Springer, Dordrecht, pp 13–24Google Scholar
  115. Van Schothorst M (1998) Principles for the establishment of microbiological food safety objectives and related control measures. Food Control 9(6):379–384CrossRefGoogle Scholar
  116. Vasconcellos JA (2004) Quality assurance for the food industry—a practical approach. CRC, Boca Raton, pp 79–118Google Scholar
  117. Vorley B, Beekmans A et al (2010) Food-related voluntary sustainability standards: a strategy guide for policy makers. Paper presented at trade standards practitioners network members meeting, Bern, 18 Nov 2010Google Scholar
  118. Watkiss P, Smith A, Tweddle G et al (2005) The validity of food miles as an indicator of sustainable development. DEFRA, LondonGoogle Scholar
  119. World Health Organization (WHO) (2009) WHO on behalf of the Special Programme for Research and Training in Tropical Diseases. Data handbook: good laboratory practice (GLP): quality practices for regulated non-clinical research and development, 2nd ed. WHO, GenevaGoogle Scholar
  120. World Health Organization (WHO) (2014) Food safety fact sheet N°399. http://www.who.int/mediacentre/factsheets/fs399/en/. Accessed 24 June 2015
  121. Wu X, Hu S, Mo S (2013) Carbon footprint model for evaluating the global warming impact of food transport refrigeration systems. J Clean Prod 54:115–124CrossRefGoogle Scholar
  122. Zschaler R (1989) Good manufacturing practice (GMP) in the food industry. Zbl Bakt Mik Hyg B 87(4–6):546–556Google Scholar

Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  • Peter Raspor
    • 1
    Email author
  • Mojca Jevšnik
    • 2
  • Mateja Ambrožič
    • 3
  1. 1.Institute for Food, Nutrition and Health, Faculty of Health SciencesUniversity of PrimorskaIzolaSlovenia
  2. 2.Department of Sanitary Engineering, Faculty of Health SciencesUniversity of LjubljanaLjubljanaSlovenia
  3. 3.Department of Food Science and Technology, Biotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia

Personalised recommendations