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Focus
Focus 2020/4
Application of in vitro human digestion models in the field of nutrition science
Prof. Dr. János Csapó, professor, was awarded the bronze degree of the Tree of Life Award
Description of the quality control and research laboratory of Viresol Ltd. Visonta, Hungary
Focus 2020/3
Determination of polar target components: HILIC-MS methods in food analysis
Focus 2020/2
Viruses in food – in the light of the new coronavirus pandemic
Focus 2020/1
Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 1 Pesticide residues
Focus 2019/4
Aquaphotomics: an innovative application of near-infrared spectroscopy focusing on water
Focus 2019/3
Correlations between value-based segmentation and eye movements during a food choice task: Case study with breads
Focus 2019/2
Experiences of testing dietary supplements
Focus 2019/1
Functional foods
Focus 2018/4
Advances in the development of gluten detection and quantitative determination methods
Focus 2018/3
Attitude toward the cloning of animals for food in Hungary (en-US)
Focus 2018/2
High performance residue analysis: determination of antibacterial agents in foods using liquid chromatography screening and confirmation methods (en-US)
Focus 2018/1
The acrylamide content of our foods – food safety aspects of a Maillard reaction product
Focus 2017/4
Some crucial elements of the uncertainty of the consumption data used for the estimation of pesticide residue exposure
Focus 2017/3
Application of eye-tracking methodology in food researches
Focus 2017/2
Occurrence of chloropropanols and glycidol esters in foods – A literature review
Focus 2017/1
Analysis of steroid derivatives by LC-MS/MS methods: selective sample preparation procedures by using mixed-mode solid phase extraction and pH control (en-US)
Focus 2016/4
The effect of dephlegmation on the relative volatility of fruit spirit components
Focus 2016/3
Special designs of popularity tests, consumer preferences of coffee beverages
Focus 2016/2
Microplastics in the environment and the food chain
Focus 2016/1
Excerpts from the history of food safety
Pesticide residue analysis in Hungary between 1967 and 2015
Focus 2015/4
The significance of packaging materials and packaging in preserving microbiological food quality
Focus 2015/3
Refining customer exposure due to pesticide residues – Part 1
Effect of demographic factors on consumer food waste (en-US)
Focus 2015/2
Analysis of the flavonoid content of a tea made of herbal drugs and a tea blend
Focus 2015/1
Results of the arsenic content analysis of different water and food samples
Focus 2014/4
The Nobel prize in Chemistry and Staphylococcus aureus. The role of modern mass spectrometry in the identification of microorganisms
A farewell to academician József Farkas
News of NÉBIH - Only the best: authority products on the Szupermenta blog
Focus 2014/3
The evolution of the term baking quality of wheat from the beginning to present time through the eyes of a cereal chemist
Focus 2014/2
Research – development – innovation
Principles and practices of control of pesticide residues in food
Focus 2014/1
„Breaking out of the mystery of authority” Interview with dr. Márton Oravecz, president of the National Food Chain Safety Office (NÉBIH)
60 years of the Journal of Food Investigatoins in the light of the last 30 years
Organic migrants of food contact materials and analytical possibilities of the compounds leached
Science
Science 2020/4
Veggie burgers, vegan meats? The ruling of the European Parliament paved the way for meat substitutes with meat denominations
Determination of amino acid composition of foods by photometric methods, Part 2 - Determination of methionine, cystine, lysine and arginine
Evaluation of various microgreen vegetables
Vision tests of sensory judges - review
Application of the SPME technique for determinate the quality indicators of dairy products
Science 2020/3
Consumer perception of dual food quality based on a questionnaire survey
Use of alternative protein sources in the bakery industry
Determination of amino acid composition of foods by photometric methods, Part 1 Determination of tyrosine, tryptophan and phenylalanine
Study of Effect of Plant Additives on Baking Properties of Flour and Quality Indicators of Bakery Products
The food supply system Part 2 - domestic challenges, possible solutions
Science 2020/2
Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 2. Mycotoxins
Research and Development of Production Technology for Ethnic Functional Product «Red Cottage Cheese»
Preparation of prebiotics by lactose-malic acid and lactose-citric acid reaction
Udder health investigations in a Hungarian Fleckvieh small-scale herd, related to food safety
Mineral content of foodstuffs: osmium in foodstuffs
Science 2020/1
Counterfeiting of milk and dairy products, and analytical methods suitable for the detection of counterfeiting
Organoleptic validation of a color masking system specified for green and black tea (Camellia sinensis L.) brews
The food supply system - challenges of the present and plans for the future
Science 2019/4
Analysis of the amino acid composition of pollen and honey
Functional bread, or the effects of garlic and its products on certain parameters of bread
Comparison of chemical characteristics and technological parameters in durum wheat based breads enriched with hemp seed flour
Environmental impact of food products and difficulties in quantifying them
Science 2019/3
Development of a low-fat lactosefree dairy spread containing viable lactic acid bacteria – Part 2: Texture analysis and sensory evaluation
Introduction of a real-time PCR instrument in the Debrecen laboratory of the National Food Chain Safety Office for Salmonella detection
The characteristics of the consumption of medicinal herbs in Hungary
Preparation of selenium enriched smearcase cheese and whey cheese
Science 2019/2
Presenting the checks of dietary supplements by NFCSO
Development of a reduced fat and lactose-free dairy spread containing viable lactic acid bacteria – Part 1: Technology of manufacture
Using conjoint analysis for the consumer optimization of champignon products with enhanced vitamin D content
Comparative analysis of Hungarian commercial apple juices
Science 2019/1
FT-NIR origin identification of coffee samples
Possibilities for the analysis of fruit and vegetable consumption based on a transtheoretical dynamic COM-B model
Mineral content of the Jubilejnaja 50 winter wheat (Triticum aestivum L.) in different growing years and areas in Hungary
Mineral content of foodstuffs – Palladium in food
Science 2018/4
Phosphates in our foods: benefits and risks
Food safety knowledge and awareness of primary school children
Effect of fertilization on the fat content and fatty acid profile of sorghum flour samples
Incorporating single cell proteins in the diet of IBD patients
Science 2018/3
Consumer perception of product recall in the food sector (en-US)
Food science applications and international trends of artificial neural networks (en-US)
Nutritional analysis of coffee dregs for utilization purposes (en-US)
Science 2018/2
Determination of the sensory development directions of beers using the method of penalty analysis (en-US)
Study of basic taste recognition among the tourism and catering management students of the Budapest Business School (en-US)
Measures for the protection of honey bees and other pollinating species in plant protection (en-US)
The effect of ground poppy seeds with different properties on the rheological properties of white chocolate (en-US)
Science 2018/1
Assessing the impact of the fipronil egg scandal on consumer behavior in Hungary (en-US)
Application possibilities of pseudocereals in product development (en-US)
Human biological characteristics of fructose (en-US)
Science 2017/4
Prediction of sensory preference by artificial neural networks, using sweet corn varieties as an example
Assessment of orange wines in the light of new food consumption trends
Investigation of the strontium content of foods and the biological role of strontium
Allergenic risks of novel foods
Science 2017/3
Investigation of the antimicrobial effect of black cumin oil using Staphylococcus aureus strains
Experiments of food investigations in the education of high school students
Food and feed safety assessment of green peas grown in an arseniccontaminated area
Food safety and energetics analysis of the heat treatment of milk
Science 2017/2
Evaluation of the mineral content of winter wheat in light of/as a result of the new studies
DON, F-2 and T-2 mycotoxin assay of plant-based feedstock raw materials using the ELISA method
The historical role of dairying in shaping European societies
The Rapid Alert System for Food and Feed of the European Union
Hungalimentaria 2017 conference (en-US)
Food testing – Conference of UN member states
Science 2017/1
Accuracy of analytical standard solutions and the uncertainty in their nominal concentrations (en-US)
Chia seeds as a novel food (en-US)
Revision of the performance evaluation methods of sensory panelists performing descriptive analysis (en-US)
Teaching of natural sciences in schools with the help of food investigation experiments (en-US)
Book review 2017/1 (en-US)
Science 2016/4
Analysis of pesticides in food products using SFE-SFC-MSMS
Food safety importance of biophosphate applications in safe food crop productions
Analysis of the botanical origins of monofloral honey types
Monitoring the agreement of sensory panelists
Searching for quality Hungarian products – the operation of the Hungarian Food Codex
Science 2016/2
The effect of roasting on the oxidation stability of vegetable oils
Genetic purity testing of maize hybrids using a MALDI-TOF mass spectrometric method
Eye tracking tests in the consumer perception of a food
Insects as "new" foods (en-US)
Science 2016/3
The behavior of hypersensitivity-causing proteins during food processing
Education of natural science in schools with help of experiments of food investigations
Selling and pricing practices in the direct sales of producer’s raw cow’s milk
Stevia: beyond the sweetener
Science 2016/1
Edible film coatings for the packaging of pre-cooked poultry meat products (frankfurters)
Analysis of meat products supplemented with omega-3 fatty acid sources
Teaching chemistry, biology and physics with the help of food analytical experiments
Online food shopping habits in Hungary
Food analytical and sampling conference of Codex Alimentarius Committee of WHO/FAO in Budapest
Science 2015/4
Refining customer exposure due to pesticide residues – Part 2
The sensory uniqueness of Hungarian paprika and its significance in imagemaking
Food safety risk perception of elementary school students
Science 2015/3
Investigation of essentiality of nickel (en-US)
Heat resistance examination of human pathogenic bacteria in sous-vide meat (en-US)
Changes in the total water-soluble polyphenol content and antioxidant effect of coffee as a function of the roasting temperature (en-US)
Science 2015/2
Teaching of chemistry and physics in elementary and high schools with help of food science experiments (en-US)
Share of domestic foods in the product range of Hungarian retail chains (en-US)
The effect of knowledge on the consumer acceptance of food additives
Gut microbiota, an element of human microcosm affecting health – literature review -
MS Excel-based method for the preparation of target-oriented sampling plans
Effect of milk fat on the physical properties of margarine mixtures
Science 2015/1
Challenges and advantages in food analysis based on high performance liquid chromatorgaphy triple quadrupole tandem mass spectrometry (HPLC-MS/MS)
Some results of shape recognition research for the improvement of sensory food testing methods of bakery products
News of NÉBiH - Fresh orange lots satisfied quality requirements in all aspects
International and domestic fruit and vegetable consumption, methodological issues
Method development for the determination of antibiotics in milk samples using an on-line solid phase extraction UHPLC-MS/MS
Science 2014/4
Estimation of the aspartame intake coming from foods and its risk assessment
Predictive microbiological modeling, a tool of quantitative microbiological risk assessment
Relationship of measured physical and chemical parameters of linden honey samples
Determination of wheat grain hardness by different kernel measurement techniques
Science 2014/3
Testing of the microbiological efficiency of disinfectants used in the food industry (2002-2013)
Consumer research in the service of food chain safety supervision
The active ingredients of peppermint in honey
Changes in the diastase activity of linden honey due to heat treatment, and during storage
Review of national standardization
Potential application areas of biological control for the inhibition of pathogenic bacteria of food origin
Mycotoxins in masks – a new food and feed saftey challenge?
The presence of glyphosate residues in our environment and possibilities for their analytical determination
Science 2014/2
Clostridium difficile: a new food safety hazard?
The role of colony count in water supply
Arsenic analysis in drinking water and foods
Possibilities of trace element content determination in liquid foods without destrucitve sample preparation using ICP-MS technology
Science 2014/1
Bacterial CommunicationAnd Its Importance In Food Science
Alteration in linden honey colour properties by storage and heat treatment
Changes in mineral and protein content of wheat flour due to fertilizers
Dairy product development by the modification of fatty acid composition
Possibilities for the decrease of aflatoxin contamination in food chain
Changes in nutritional values during the ripening of cucumber (Cucumis sativus)
Legal Topics
Legal Topics 2020/4
Review of national standardization
Legal Topics 2020/3
Review of national standardization
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Review of national standardization
Legal Topics 2020/1
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Legal Topics 2019/3
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Review of national standardization 2018/3 (en-US)
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Review of national standardization 2016/2. (en-US)
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Legal Topics 2015/4
Review of national standardization 2015/4. (en-US)
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Review of national standardization 2015/3 (en-US)
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Review of national standardization 2015/2. (en-US)
Legal Topics 2015/1
Review of national standardization 2015/1 (en-US)
Assessment of conformity of food contact materials – Migration of mineral oil components into foodstuffs (en-US)
Legal Topics 2014/4
Legal analysis for the microbiological parameters of paprika, and their practical application in Serbia
Certain EU requirements regarding the manufacture of food contact materials
Review of national standardization 2014/4
Legal Topics 2014/3
Legal Topics 2014/2
Practical application of new food labelling regulations by Hungarian food businesses
Legal Topics 2014/1
Legal questions - Launching the column: Our goal is to interpret food law!
How to evaluate the declaration of compliance of a plastic-based packaging material supplier?
Review of national standardization
Outlook
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Press review 2018/1 (en-US)
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Focus
Focus 2020/4
Application of in vitro human digestion models in the field of nutrition science
Prof. Dr. János Csapó, professor, was awarded the bronze degree of the Tree of Life Award
Description of the quality control and research laboratory of Viresol Ltd. Visonta, Hungary
Focus 2020/3
Determination of polar target components: HILIC-MS methods in food analysis
Focus 2020/2
Viruses in food – in the light of the new coronavirus pandemic
Focus 2020/1
Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 1 Pesticide residues
Focus 2019/4
Aquaphotomics: an innovative application of near-infrared spectroscopy focusing on water
Focus 2019/3
Correlations between value-based segmentation and eye movements during a food choice task: Case study with breads
Focus 2019/2
Experiences of testing dietary supplements
Focus 2019/1
Functional foods
Focus 2018/4
Advances in the development of gluten detection and quantitative determination methods
Focus 2018/3
Attitude toward the cloning of animals for food in Hungary (en-US)
Focus 2018/2
High performance residue analysis: determination of antibacterial agents in foods using liquid chromatography screening and confirmation methods (en-US)
Focus 2018/1
The acrylamide content of our foods – food safety aspects of a Maillard reaction product
Focus 2017/4
Some crucial elements of the uncertainty of the consumption data used for the estimation of pesticide residue exposure
Focus 2017/3
Application of eye-tracking methodology in food researches
Focus 2017/2
Occurrence of chloropropanols and glycidol esters in foods – A literature review
Focus 2017/1
Analysis of steroid derivatives by LC-MS/MS methods: selective sample preparation procedures by using mixed-mode solid phase extraction and pH control (en-US)
Focus 2016/4
The effect of dephlegmation on the relative volatility of fruit spirit components
Focus 2016/3
Special designs of popularity tests, consumer preferences of coffee beverages
Focus 2016/2
Microplastics in the environment and the food chain
Focus 2016/1
Excerpts from the history of food safety
Pesticide residue analysis in Hungary between 1967 and 2015
Focus 2015/4
The significance of packaging materials and packaging in preserving microbiological food quality
Focus 2015/3
Refining customer exposure due to pesticide residues – Part 1
Effect of demographic factors on consumer food waste (en-US)
Focus 2015/2
Analysis of the flavonoid content of a tea made of herbal drugs and a tea blend
Focus 2015/1
Results of the arsenic content analysis of different water and food samples
Focus 2014/4
The Nobel prize in Chemistry and Staphylococcus aureus. The role of modern mass spectrometry in the identification of microorganisms
A farewell to academician József Farkas
News of NÉBIH - Only the best: authority products on the Szupermenta blog
Focus 2014/3
The evolution of the term baking quality of wheat from the beginning to present time through the eyes of a cereal chemist
Focus 2014/2
Research – development – innovation
Principles and practices of control of pesticide residues in food
Focus 2014/1
„Breaking out of the mystery of authority” Interview with dr. Márton Oravecz, president of the National Food Chain Safety Office (NÉBIH)
60 years of the Journal of Food Investigatoins in the light of the last 30 years
Organic migrants of food contact materials and analytical possibilities of the compounds leached
Science
Science 2020/4
Veggie burgers, vegan meats? The ruling of the European Parliament paved the way for meat substitutes with meat denominations
Determination of amino acid composition of foods by photometric methods, Part 2 - Determination of methionine, cystine, lysine and arginine
Evaluation of various microgreen vegetables
Vision tests of sensory judges - review
Application of the SPME technique for determinate the quality indicators of dairy products
Science 2020/3
Consumer perception of dual food quality based on a questionnaire survey
Use of alternative protein sources in the bakery industry
Determination of amino acid composition of foods by photometric methods, Part 1 Determination of tyrosine, tryptophan and phenylalanine
Study of Effect of Plant Additives on Baking Properties of Flour and Quality Indicators of Bakery Products
The food supply system Part 2 - domestic challenges, possible solutions
Science 2020/2
Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 2. Mycotoxins
Research and Development of Production Technology for Ethnic Functional Product «Red Cottage Cheese»
Preparation of prebiotics by lactose-malic acid and lactose-citric acid reaction
Udder health investigations in a Hungarian Fleckvieh small-scale herd, related to food safety
Mineral content of foodstuffs: osmium in foodstuffs
Science 2020/1
Counterfeiting of milk and dairy products, and analytical methods suitable for the detection of counterfeiting
Organoleptic validation of a color masking system specified for green and black tea (Camellia sinensis L.) brews
The food supply system - challenges of the present and plans for the future
Science 2019/4
Analysis of the amino acid composition of pollen and honey
Functional bread, or the effects of garlic and its products on certain parameters of bread
Comparison of chemical characteristics and technological parameters in durum wheat based breads enriched with hemp seed flour
Environmental impact of food products and difficulties in quantifying them
Science 2019/3
Development of a low-fat lactosefree dairy spread containing viable lactic acid bacteria – Part 2: Texture analysis and sensory evaluation
Introduction of a real-time PCR instrument in the Debrecen laboratory of the National Food Chain Safety Office for Salmonella detection
The characteristics of the consumption of medicinal herbs in Hungary
Preparation of selenium enriched smearcase cheese and whey cheese
Science 2019/2
Presenting the checks of dietary supplements by NFCSO
Development of a reduced fat and lactose-free dairy spread containing viable lactic acid bacteria – Part 1: Technology of manufacture
Using conjoint analysis for the consumer optimization of champignon products with enhanced vitamin D content
Comparative analysis of Hungarian commercial apple juices
Science 2019/1
FT-NIR origin identification of coffee samples
Possibilities for the analysis of fruit and vegetable consumption based on a transtheoretical dynamic COM-B model
Mineral content of the Jubilejnaja 50 winter wheat (Triticum aestivum L.) in different growing years and areas in Hungary
Mineral content of foodstuffs – Palladium in food
Science 2018/4
Phosphates in our foods: benefits and risks
Food safety knowledge and awareness of primary school children
Effect of fertilization on the fat content and fatty acid profile of sorghum flour samples
Incorporating single cell proteins in the diet of IBD patients
Science 2018/3
Consumer perception of product recall in the food sector (en-US)
Food science applications and international trends of artificial neural networks (en-US)
Nutritional analysis of coffee dregs for utilization purposes (en-US)
Science 2018/2
Determination of the sensory development directions of beers using the method of penalty analysis (en-US)
Study of basic taste recognition among the tourism and catering management students of the Budapest Business School (en-US)
Measures for the protection of honey bees and other pollinating species in plant protection (en-US)
The effect of ground poppy seeds with different properties on the rheological properties of white chocolate (en-US)
Science 2018/1
Assessing the impact of the fipronil egg scandal on consumer behavior in Hungary (en-US)
Application possibilities of pseudocereals in product development (en-US)
Human biological characteristics of fructose (en-US)
Science 2017/4
Prediction of sensory preference by artificial neural networks, using sweet corn varieties as an example
Assessment of orange wines in the light of new food consumption trends
Investigation of the strontium content of foods and the biological role of strontium
Allergenic risks of novel foods
Science 2017/3
Investigation of the antimicrobial effect of black cumin oil using Staphylococcus aureus strains
Experiments of food investigations in the education of high school students
Food and feed safety assessment of green peas grown in an arseniccontaminated area
Food safety and energetics analysis of the heat treatment of milk
Science 2017/2
Evaluation of the mineral content of winter wheat in light of/as a result of the new studies
DON, F-2 and T-2 mycotoxin assay of plant-based feedstock raw materials using the ELISA method
The historical role of dairying in shaping European societies
The Rapid Alert System for Food and Feed of the European Union
Hungalimentaria 2017 conference (en-US)
Food testing – Conference of UN member states
Science 2017/1
Accuracy of analytical standard solutions and the uncertainty in their nominal concentrations (en-US)
Chia seeds as a novel food (en-US)
Revision of the performance evaluation methods of sensory panelists performing descriptive analysis (en-US)
Teaching of natural sciences in schools with the help of food investigation experiments (en-US)
Book review 2017/1 (en-US)
Science 2016/4
Analysis of pesticides in food products using SFE-SFC-MSMS
Food safety importance of biophosphate applications in safe food crop productions
Analysis of the botanical origins of monofloral honey types
Monitoring the agreement of sensory panelists
Searching for quality Hungarian products – the operation of the Hungarian Food Codex
Science 2016/2
The effect of roasting on the oxidation stability of vegetable oils
Genetic purity testing of maize hybrids using a MALDI-TOF mass spectrometric method
Eye tracking tests in the consumer perception of a food
Insects as "new" foods (en-US)
Science 2016/3
The behavior of hypersensitivity-causing proteins during food processing
Education of natural science in schools with help of experiments of food investigations
Selling and pricing practices in the direct sales of producer’s raw cow’s milk
Stevia: beyond the sweetener
Science 2016/1
Edible film coatings for the packaging of pre-cooked poultry meat products (frankfurters)
Analysis of meat products supplemented with omega-3 fatty acid sources
Teaching chemistry, biology and physics with the help of food analytical experiments
Online food shopping habits in Hungary
Food analytical and sampling conference of Codex Alimentarius Committee of WHO/FAO in Budapest
Science 2015/4
Refining customer exposure due to pesticide residues – Part 2
The sensory uniqueness of Hungarian paprika and its significance in imagemaking
Food safety risk perception of elementary school students
Science 2015/3
Investigation of essentiality of nickel (en-US)
Heat resistance examination of human pathogenic bacteria in sous-vide meat (en-US)
Changes in the total water-soluble polyphenol content and antioxidant effect of coffee as a function of the roasting temperature (en-US)
Science 2015/2
Teaching of chemistry and physics in elementary and high schools with help of food science experiments (en-US)
Share of domestic foods in the product range of Hungarian retail chains (en-US)
The effect of knowledge on the consumer acceptance of food additives
Gut microbiota, an element of human microcosm affecting health – literature review -
MS Excel-based method for the preparation of target-oriented sampling plans
Effect of milk fat on the physical properties of margarine mixtures
Science 2015/1
Challenges and advantages in food analysis based on high performance liquid chromatorgaphy triple quadrupole tandem mass spectrometry (HPLC-MS/MS)
Some results of shape recognition research for the improvement of sensory food testing methods of bakery products
News of NÉBiH - Fresh orange lots satisfied quality requirements in all aspects
International and domestic fruit and vegetable consumption, methodological issues
Method development for the determination of antibiotics in milk samples using an on-line solid phase extraction UHPLC-MS/MS
Science 2014/4
Estimation of the aspartame intake coming from foods and its risk assessment
Predictive microbiological modeling, a tool of quantitative microbiological risk assessment
Relationship of measured physical and chemical parameters of linden honey samples
Determination of wheat grain hardness by different kernel measurement techniques
Science 2014/3
Testing of the microbiological efficiency of disinfectants used in the food industry (2002-2013)
Consumer research in the service of food chain safety supervision
The active ingredients of peppermint in honey
Changes in the diastase activity of linden honey due to heat treatment, and during storage
Review of national standardization
Potential application areas of biological control for the inhibition of pathogenic bacteria of food origin
Mycotoxins in masks – a new food and feed saftey challenge?
The presence of glyphosate residues in our environment and possibilities for their analytical determination
Science 2014/2
Clostridium difficile: a new food safety hazard?
The role of colony count in water supply
Arsenic analysis in drinking water and foods
Possibilities of trace element content determination in liquid foods without destrucitve sample preparation using ICP-MS technology
Science 2014/1
Bacterial CommunicationAnd Its Importance In Food Science
Alteration in linden honey colour properties by storage and heat treatment
Changes in mineral and protein content of wheat flour due to fertilizers
Dairy product development by the modification of fatty acid composition
Possibilities for the decrease of aflatoxin contamination in food chain
Changes in nutritional values during the ripening of cucumber (Cucumis sativus)
Legal Topics
Legal Topics 2020/4
Review of national standardization
Legal Topics 2020/3
Review of national standardization
Legal Topics 2020/2
Review of national standardization
Legal Topics 2020/1
Review of national standardization
Legal Topics 2019/3
Review of national standardization 2019/3
Legal Topics 2019/2
Review of national standardization 2019/2
Legal Topics 2019/1
Review of national standardization
Legal topics 2018/4
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