Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Current performance of food safety management systems of dairy processing companies in Tanzania
Kussaga, J.B. ; Luning, P.A. ; Tisekwa, B.P.M. ; Jacxsens, L. - \ 2015
International Journal of Dairy Technology 68 (2015)2. - ISSN 1364-727X - p. 227 - 252.
microbiological quality - raw-milk - pasteurized milk - developing-country - burkina-faso - bamako mali - haccp - industry - plants - implementation
food safety management system (FSMS)-diagnostic instrument was applied in 22 dairy processing companies to analyse the set-up and operation of core control and assurance activities in view of the risk characteristics of the systems' context. Three clusters of companies were identified differing in levels of set-up and operation of this FSMS and system outputs, but all operated in a similar moderate-risk context. Microbiological assessment of products, environmental and hand samples indicated a poor to moderate food safety level. A two stage intervention approach has been proposed to enable commitment and sustainable improvement for the longer term.
Challenges in Performance of Food Safety Management Systems: A Case of Fish Processing Companies in Tanzania
Kussaga, J.B. ; Luning, P.A. ; Tiisekwa, B.P.M. ; Jacxsens, L. - \ 2014
Journal of Food Protection 77 (2014)4. - ISSN 0362-028X - p. 621 - 630.
listeria-monocytogenes - quality - plants - haccp - standards - industry - exports - output - model - chain
This study provides insight for food safety (FS) performance in light of the current performance of core FS management system (FSMS) activities and context riskiness of these systems to identify the opportunities for improvement of the FSMS. A FSMS diagnostic instrument was applied to assess the performance levels of FSMS activities regarding context riskiness and FS performance in 14 fish processing companies in Tanzania. Two clusters (cluster I and II) with average FSMS (level 2) operating under moderate-risk context (score 2) were identified. Overall, cluster I had better (score 3) FS performance than cluster II (score 2 to 3). However, a majority of the fish companies need further improvement of their FSMS and reduction of context riskiness to assure good FS performance. The FSMS activity levels could be improved through hygienic design of equipment and facilities, strict raw material control, proper follow-up of critical control point analysis, developing specific sanitation procedures and company-specific sampling design and measuring plans, independent validation of preventive measures, and establishing comprehensive documentation and record-keeping systems. The risk level of the context could be reduced through automation of production processes (such as filleting, packaging, and sanitation) to restrict people’s interference, recruitment of permanent highskilled technological staff, and setting requirements on product use (storage and distribution conditions) on customers. However, such intervention measures for improvement could be taken in phases, starting with less expensive ones (such as sanitation procedures) that can be implemented in the short term to more expensive interventions (setting up assurance activities) to be adopted in the long term. These measures are essential for fish processing companies to move toward FSMS that are more effective.
Diagnostic model for assessing traceability system performance in fish processing plants
Mgonja, J.T. ; Luning, P.A. ; Vorst, J.G.A.J. van der - \ 2013
Journal of Food Engineering 118 (2013)2. - ISSN 0260-8774 - p. 188 - 197.
food quality management - implementing traceability - supply chain - seafood traceability - safety management - hazard analysis - haccp - information - granularity - knowledge
This paper introduces a diagnostic tool that can be used by fish processing companies to evaluate their own traceability systems in a systematic manner. The paper begins with discussions on the rationale of traceability systems in food manufacturing companies, followed by a detailed analysis of the most important indicators in the designing and executing traceability systems. The diagnostic tool is presented in four grids through which fish companies can evaluate their own developed traceability system. The paper argues that if a company operates at a higher level of contextual factors, then design and execution of traceability system needs to be at a higher level as well so as to achieve a higher level of traceability system performance. The paper concludes that companies that are able to systematically assess their own developed traceability systems are able to determine food safety problems well in advance, and thereby take appropriate corrective actions.
Performance of safety management systems in Spanish food service establishments in view of their context characteristics
Luning, P.A. ; Chinchilla, A.C. ; Jacxsens, L. ; Kirezieva, K.K. ; Rovira, J. - \ 2013
Food Control 30 (2013)1. - ISSN 0956-7135 - p. 331 - 340.
critical control point - foodborne disease outbreaks - techno-managerial approach - microbiological quality - hazard analysis - processing plants - catering industry - french fries - haccp - implementation
Food service establishments (FSE) operate under restricted technological and organisational circumstances, making them susceptible to food safety problems as reported frequently. Aim of this study was to get insight in Food Safety Management System (FSMS) performance in different types of FSE in view of their context characteristics. Assessment of fifty Spanish FSE indicated that all work with high-risk products and processes, are at a vulnerable chain position, provide different organisational support, and adapted differently their FSMS to their high-risk context. Hierarchical cluster analysis showed four clusters of FSE differing in organisational characteristics and FSMS activity levels. The largest cluster, including all small restaurants, showed lowest FSMS performance levels and limited organisational support, i.e. lack of safety expertise/support, restricted requirements on operator competences, limited training, restricted employee involvement, and no formalisation. Overall, they apparently did not use sector guidelines or any expert knowledge to design their FSMS. However, some crucial control measures (like cooling and cooking) performed at an average level; they use professional equipment with known capability with only sometimes unstable performance. Only a small cluster of FSE provided supportive organisational conditions and their systems perform at an average to advanced level. They invested in best available equipment, some tested and adapted to their circumstances, and acquired expertise support to design and independently evaluate their system. FSE with insufficient organisational conditions suffer both a risky context and low activity levels of control and assurance activities, which increases the risk of insufficient safety of meals served. The insights of this study could support food authorities to target their attention to specific groups of FSE and enhance supporting activities.
Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis
Spiegel, M. van der; Fels-Klerx, H.J. van der; Sterrenburg, P. ; Ruth, S.M. van; Scholtens-Toma, I.M.J. ; Kok, E.J. - \ 2012
Trends in Food Science and Technology 27 (2012)2. - ISSN 0924-2244 - p. 109 - 119.
hazard analysis - lard adulteration - meat - haccp - pcr - pork - authentication - identification - products - system
The global halal market is increasing. Worldwide a large number of standardization and certification organizations has been established. This article discusses halal requirements, summarizes applied standards and certification, and explores current verification of halal certificates using audits and laboratory analysis. Successive research can use the insights to achieve appropriate assurance of halal food products and proper labelling for consumers and buyers.
Fisheries products export training Vietnam: On Risk assessment, HACCP auditing and EU legislation & monitoring
Schelvis, R. ; Poelman, M. - \ 2012
IJmuiden : IMARES (Report / IMARES Wageningen UR C104/12) - 17
visserijbeheer - kwaliteitszorg - risicoschatting - haccp - eu regelingen - monitoring - inspectie - scholingscursussen - evaluatie - vietnam - nederland - europese unie - fishery management - quality management - risk assessment - eu regulations - inspection - training courses - evaluation - netherlands - european union
IMARES and RIKILT developed a training program for fisheries inspectors and private sector quality controllers in Vietnam, in close cooperation with the Dutch Ministry of Economic Affairs, Agriculture and Innovation (EL&I) and the Dutch Ministry of Foreign Affairs (buza) and the Vietnamese fish inspection NAFIQAD. The training was held in the period 20-24 August 2012 in Nha Trang, Vietnam. The topics discussed in the training were: Risk Assessment, HACCP auditing and EU legislation & monitoring. In total 31 trainees followed the training. The training was positively evaluated by the participants, and characterised as ’very good and valuable’, especially in relation to gaining more knowledge on the topic Risk Assessment. The training will on the longer term benefit to the export of safe seafood products to Europe, and enhance understanding between European and Vietnamese inspection services as well as cooperation in the case of emerging risk situations. This training was financed by the Ministry of EL&I, and was given by Joop van der Roest (RIKILT), Marnix Poelman and Rian Schelvis (IMARES).
Vietnam kan nieuwe bron voor kokkels worden
Poelman, M. - \ 2012
Kennis Online 9 (2012)aug. - p. 7 - 7.
schaal- en schelpdierenteelt - schaal- en schelpdierenvisserij - visverwerkende industrie - hangcultuur - kokkels - risicoschatting - eu regelingen - haccp - vietnam - shellfish culture - shellfish fisheries - fish industry - off-bottom culture - clams - risk assessment - eu regulations
Wageningse onderzoekers gaan Vietnam helpen om de puntjes op de i te zetten bij hun monitoringsprogramma voor de voedselveiligheid van schaal- en schelpdieren, en ze bijscholen in risicomanagement en HACCP-audits. Want Vietnam wil graag de controles op visproductie verbeteren en meer kokkels, mosselen en oesters naar Europa gaan exporteren.
Fish welfare assurance system: initial steps to set up an effective tool to safeguard and monitor farmed fish welfare at a company level
Vis, J.W. van de; Poelman, M. ; Lambooij, E. ; Bégout, M.L. ; Pilarczyk, M. - \ 2012
Fish Physiology and Biochemistry 38 (2012)1. - ISSN 0920-1742 - p. 243 - 257.
dicentrarchus-labrax - feeding-activity - animal-welfare - bass - capacity - rhythms - pattern - haccp
The objective was to take a first step in the development of a process-oriented quality assurance (QA) system for monitoring and safeguarding of fish welfare at a company level. A process-oriented approach is focused on preventing hazards and involves establishment of critical steps in a process that requires careful control. The seven principles of the Hazard Analysis Critical Control Points (HACCP) concept were used as a framework to establish the QA system. HACCP is an internationally agreed approach for management of food safety, which was adapted for the purpose of safeguarding and monitoring the welfare of farmed fish. As the main focus of this QA system is farmed fish welfare assurance at a company level, it was named Fish Welfare Assurance System (FWAS). In this paper we present the initial steps of setting up FWAS for on growing of sea bass (Dicentrarchus labrax), carp (Cyprinus carpio) and European eel (Anguilla anguilla). Four major hazards were selected, which were fish species dependent. Critical Control Points (CCPs) that need to be controlled to minimize or avoid the four hazards are presented. For FWAS, monitoring of CCPs at a farm level is essential. For monitoring purposes, Operational Welfare Indicators (OWIs) are needed to establish whether critical biotic, abiotic, managerial and environmental factors are controlled. For the OWIs we present critical limits/target values. A critical limit is the maximum or minimum value to which a factor must be controlled at a critical control point to prevent, eliminate or reduce a hazard to an acceptable level. For managerial factors target levels are more appropriate than critical limits. Regarding the international trade of farmed fish products, we propose that FWAS needs to be standardized in aquaculture chains. For this standardization a consensus on the concept of fish welfare, methods to assess welfare objectively and knowledge on the needs of farmed fish are required
Hoe effectief zijn uw voedselveiligheidssystemen?
Jacxsens, L. ; Luning, P.A. ; Boekel, T. van; Devlieghere, F. ; Uyttendaele, M. - \ 2010
Voedingsmiddelentechnologie 43 (2010)25. - ISSN 0042-7934 - p. 11 - 14.
voedselveiligheid - voedselhygiëne - voedselmicrobiologie - risicoschatting - risicovermindering - efficiëntie - bemonsteren - protocollen - procesmanagement - haccp - bedrijfsinformatiesystemen - food safety - food hygiene - food microbiology - risk assessment - risk reduction - efficiency - sampling - protocols - process management - haccp - management information systems
Binnen het Europees project PathogenCombat zijn nieuwe tools ontwikkeld waarmee de prestaties van een voedselveiligheidssysteem kunnen worden gemeten. Vandaag deel 1 over het Microbial Assessment Scheme (MAS), een protocol voor een microbiologisch monternameplan.
A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems
Jacxsens, L. ; Kussaga, J. ; Luning, P.A. ; Spiegel, M. van der; Devlieghere, F. ; Uyttendaele, M. - \ 2009
International Journal of Food Microbiology 134 (2009)1-2. - ISSN 0168-1605 - p. 113 - 125.
techno-managerial approach - critical control points - hazard analysis - red meat - processing plant - sampling methods - haccp - beef - contamination - hygiene
A Food Safety Management System (FSMS) implemented in a food processing industry is based on Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP) principles and should address both food safety control and assurance activities in order to guarantee food safety. One of the most emerging challenges is to assess the performance of a present FSMS. The objective of this work is to explain the development of a Microbial Assessment Scheme (MAS) as a tool for a systematic analysis of microbial counts in order to assess the current microbial performance of an implemented FSMS. It is assumed that low numbers of microorganisms and small variations in microbial counts indicate an effective FSMS. The MAS is a procedure that defines the identification of critical sampling locations, the selection of microbiological parameters, the assessment of sampling frequency, the selection of sampling method and method of analysis, and finally data processing and interpretation. Based on the MAS assessment, microbial safety level profiles can be derived, indicating which microorganisms and to what extent they contribute to food safety for a specific food processing company. The MAS concept is illustrated with a case study in the pork processing industry, where ready-to-eat meat products are produced (cured, cooked ham and cured, dried bacon).
Aanzet tot operationele welzijnsindicatoren voor de biologische aquacultuur
Poelman, M. ; Vis, J.W. van de - \ 2009
Yerseke : IMARES (Rapport / Wageningen IMARES C101/09) - 47
biologische landbouw - aquacultuur - dierenwelzijn - clarias - oreochromis niloticus - visteelt - haccp - organic farming - aquaculture - animal welfare - fish culture
In Nederland wordt vis vrijwel uitsluitend gekweekt in gesloten systemen, de zogenaamde Recirculatie Aquacultuur systemen (RAS). Deze kweekvorm is nog niet opgenomen door bestaande biologische certificeringschema’s, waardoor geproduceerde vis niet als biologisch aangeduid kan worden. Voor biologische aquacultuur is het bevorderen van optimaal welzijn één van de belangrijkste uitgangspunten. Duidelijke criteria hiervoor ontbreken. Het is wenselijk een manier te definiëren om binnen de bestaande kennis en mogelijkheden het welzijn onder kweekomstandigheden adequaat in kaart te brengen. Hiertoe is een procedure gevolgd die ontleend is aan het HACCP principe. In deze procedure zijn de eerste vier (totaal 7) stappen gezet door het risico op negatieve beïnvloeding van het welzijn en mogelijke indicatoren voor het risico (kritische controlepunten) te beschrijven en hiervoor grenswaarden op te stellen. Dit om een eerste selectie te maken van Operationele Welzijnsindicatoren (OWIs), die in een procesbeheersysteem geïmplementeerd moeten worden. Er zijn operationele welzijnsindicatoren voor Afrikaanse meerval en Nijltilapia (twee kweekvissoorten) ontwikkeld. Operationele welzijnsindicatoren maken de belangrijkste aspecten van dierenwelzijn meetbaar en beheersbaar.
A food quality management research methodology integrating technological and managerial theories
Luning, P.A. ; Marcelis, W.J. - \ 2009
Trends in Food Science and Technology 20 (2009)1. - ISSN 0924-2244 - p. 35 - 44.
critical control point - hazard analysis - catering establishments - listeria-monocytogenes - safety - products - haccp - industry - gluten - chain
In this article it is argued how the complexity of food quality management combined with the high requirements on food quality requires a specific research methodology. It is concluded that food quality management research has to deal with two quite different paradigms, the one from technological and the other from managerial disciplines. Moreover, it must combine two types of research, i.e. managerial problem solving and fundamental scientific research. The research methodology is described as a stepwise process, wherein theory and practice are connected with a prominent place for selecting useful technological and managerial theories. This selection process is supported by a grid showing important topics in different research phases. The methodology is illustrated with a case example. Moreover, attention is paid to the role of the researcher in this type of interdisciplinary work, both as the intermediate between theory and practice and as the one to be critical towards theory-selection and use of data.
Identifying critical factors for emerging food safety risks in dynamic production chains
Asselt, E.D. van; Meuwissen, M.P.M. ; Asseldonk, M.A.P.M. van; Teeuw, H.J. ; Fels-Klerx, H.J. van der - \ 2007
Wageningen : Rikilt - Institute of Food Safety (Report / RIKILT 2007.013) - 38
voedselveiligheid - haccp - ketenmanagement - food safety - haccp - supply chain management
A conceptual model of food quality management functions based on a techno-managerial approach
Luning, P.A. ; Marcelis, W.J. - \ 2007
Trends in Food Science and Technology 18 (2007)3. - ISSN 0924-2244 - p. 159 - 166.
haccp - safety - validation - filtration - industry
In agribusiness and food industry quality management problems are commonly approached by applying control systems and procedures. However, assuming predictable food systems and people following procedures seems too straightforward. This paper introduces a model of food quality management functions to support a broader analysis of quality issues, using a techno-managerial approach. It shows essential technological and managerial functions contributing to food quality. Subsequently, it is argued how decision-making in the managerial functions affects food quality by deciding on variability and conditioning of food and human systems. Core decisions on variability and conditioning for all managerial functions are typified in a grid. Benefits of this broader approach are illustrated with a case.
Hoornstra, E. ; Stekelenburg, F.K. - \ 2006
S.l. : C.V.I. - 26
haccp - risicoanalyse - voedselindustrie - kwaliteitscontroles - methodologie - vergelijkend onderzoek - volksgezondheid - risk analysis - food industry - quality controls - methodology - comparative research - public health
De eerste stap bij het opzetten van een HACCP plan bestaat uit de uitvoering van een gevarenanalyse (Hazard Analysis). Mede als gevolg van een onjuiste vertaling vanuit het Engels wordt deze stap vaak verward met de uitvoering van een veel diepergaande risico-analyse. In kader 1 zijn relevante definities weergegeven die betrekking hebben op de gevarenanalyse en risicoanalyse. De risicoanalyse zoals gedefinieerd door de Codex Alimentarius wordt toegepast op het niveau van nationale en internationale regelgevende instanties met als overkoepelende doelstelling de volksgezondheid te borgen. In geen enkel officieel document is omschreven hoe een gevarenanalyse precies moet worden uitgevoerd, c.q. uit welke stappen deze moet bestaan. Levensmiddelenbedrijven voeren dus vooral een gevarenanalyse uit, maar kunnen in sommige gevallen ook gebruik maken van de meer uitvoerige risicoanalyse systematiek. Beide systematieken, de verschillen en overeenkomsten, worden in dit hoofdstuk besproken gevolgd door tweetal case studies.
Krachtig hulpmiddel bij kwaliteitsbeheersing; QACCP in voedselketen
Boekel, T. van - \ 2006
Elsevier Voedingsmiddelen Industrie 7 (2006)4. - ISSN 1570-6907 - p. 12 - 13.
voedselindustrie - kwaliteitscontroles - monitoring - kwaliteitszorg - ketenmanagement - haccp - food industry - quality controls - quality management - supply chain management
Het is een complexe zaak om de kwaliteit van een product te beheersen, enerzijds door steeds veranderende consumentenwensen, anderzijds door complexe ketens die een enorme invloed hebben op het kwaliteitsverloop. Dit artikel introduceert een concept, QACCP genaamd, dat een krachtig hulpmiddel kan zijn om de gewenste kwaliteit beter te kunnen beheersen
A techno-managerial approach in food quality management research
Luning, P.A. ; Marcelis, W.J. - \ 2006
Trends in Food Science and Technology 17 (2006)7. - ISSN 0924-2244 - p. 378 - 385.
critical control point - hazard analysis - haccp - implementation - barriers - safety - judgments - products - behavior
In this article it is discussed that food quality management issues are much more complex than often assumed and that it requires a specific research approach. It is argued that food quality management deals with dynamic and complex food systems and people systems involved in realising food quality. A conceptual food quality relationship is developed, assuming that food quality is a function of both food and human behaviour and their interaction. The relationship reflects that food quality is dependent on both dynamic properties of the food product, as related to applied technological conditions, and dynamic properties of people, as related to applied administrative conditions. A techno-managerial approach to research food quality management issues is derived, which involves the integrated analysis of theories from technological and managerial sciences.
De diervoederhygiëne verordening als opmaat voor 'toezicht op controle' in de diervoederketen
Ban, E.C.D. van den; Bokma-Bakker, M.H. ; Bondt, N. ; Ipema, A.H. ; Roest, J.G. van der - \ 2005
Lelystad : Animal Sciences Group (Rapport nutrition and food / Animal Sciences Group 05/100649) - 69
voer - voedselhygiëne - kwaliteitscontroles - risicovermindering - garanties - wetgeving - eu regelingen - kennis - haccp - feeds - food hygiene - quality controls - risk reduction - warranties - legislation - eu regulations - knowledge
Per 1 januari 2006 werd de diervoederhygiëne verordening EG Nr. 183/2005 van kracht. In deze verordening staan traceerbaarheid, aansprakelijkheid, risicobewust handelen en HACCP principes centraal. Doel van dit project was om praktijkkennis en ervaringen te gebruiken om de naleving en het draagvlak voor de diervoederhygiëne verordening gericht te kunnen bevorderen. De volgende onderzoeksvragen stonden centraal: voldoen bedrijven die GMP+-gecertificeerd zijn ook aan diervoederhygiëne verordening?; hoe is de situatie voor bedrijven die nu niet aan een kwaliteitssysteem meedoen?; welke knelpunten zijn er t.a.v. de diervoederhygiëne verordening?; waar moet rekening mee worden gehouden bij implementatie van de diervoederhygiëne verordening?; hoe kunnen bovengenoemde knelpunten opgelost worden?; welke acties kunnen / moeten LNV, VWA, PDV, Nevedi en anderen op zich nemen?
How to improve food quality management in the bakery sector
Spiegel, M. van der; Luning, P.A. ; Boer, W.J. de; Ziggers, G.W. ; Jongen, W.M.F. - \ 2005
NJAS Wageningen Journal of Life Sciences 53 (2005)2. - ISSN 1573-5214 - p. 131 - 150.
voedselveiligheid - bakkerijproducten - brood- en bakkerijproductenindustrie - kwaliteitscontroles - iso - certificering - bedrijfsvoering - kwaliteitszorg - haccp - food safety - bakery products - bakery industry - quality controls - certification - management - quality management - systems - iso-9000 - design
In the food industry, quality assurance (QA) systems are applied to ensure food safety and food quality to prevent liability claims and to build and maintain trust of consumers. Bakeries apply QA systems such as Hygiene code, HACCP (Hazard Analysis Critical Control Points), ISO (International Organization for Standardization) and BRC (British Retail Consortium), but for them to be able to decide which system suits their specific situation (i.e., context) most and how this system should be implemented, they lack the necessary insight into the interdependence of contextual factors of bakeries and the quality management level at which these bakeries operate. This article reports on these aspects. The contextual factors that were studied include QA system, size of organization, degree of automation and type of product group. The level of food quality management between groups of bakeries differing in these contextual factors was analysed. Differences between groups of bakeries were found in the level of the quality management activities, control of strategy, allocation of supplying raw materials, supply control, planning of production and control of execution of production tasks. Bakeries that applied BRC, bakeries with 150 employees or more, industrial bakeries, and confectionery and biscuit bakeries performed some of these activities at a higher quality level than the other groups of bakeries. The study shows that by using the instrument IMAQE-Food, bakeries can select suitable quality management activities and QA systems for their specific situation to achieve effective quality management.
Integrale risicobeheersing, mogelijkheden voor verbetering
Roest, J.G. van der; Poelman, M. ; Bokma-Bakker, M.H. ; Swanenburg, M. ; Schomaker, C.H. ; Been, T.H. - \ 2005
Wageningen : RIKILT (Rapport / RIKILT 2005.010) - 69
risicoschatting - voedselveiligheid - consumenten - regelingen - certificering - varkenshouderij - mossels - aardappelen - voedselbesmetting - kennis - risicobeheersing - haccp - Nederland - risk assessment - food safety - consumers - regulations - certification - pig farming - mussels - potatoes - food contamination - knowledge - risk management - Netherlands
Dit rapport heeft gestalte willen geven aan het beantwoorden van de centrale onderzoeksvraag: 'Hoe kan het Ministerie van LNV stimuleren dat producenten en consumenten hun eigen verantwoordelijkheden nemen rond voedselveiligheid'. De doelstelling van dit project is het opstellen van aanbevelingen ter verbetering van integrale risicobeheersing op primaire agrarische bedrijven en hun toeleveranciers en afnemers
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