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Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Food and Nutrition Sustainable food and health systems

Food and Nutrition Sustainable food and health systems

Food-how we produce prepare share and consume it-is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history as climate change and increasing population impact on global ecosystems. This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology society environment and economy. Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages dietary disorders and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional. Extensively illustrated with informative graphs diagrams and data and with examples glossaries and reflective exercises Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century and a valuable professional reference for early career dietitians. | Food and Nutrition Sustainable food and health systems

GBP 34.99
1

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis prevention and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins foodborne pathogens antibiotic residues from dairy animals pesticide residues the presence of heavy metals in food and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins their sources as well as management mitigation and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes hypertension cancer neurodegenerative diseases and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health food safety and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention Practices and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats. | Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

GBP 131.00
1

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings bioactive compounds essential oils in active food packaging food industrial wastes as raw material for nanostructure production and more. | Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

GBP 82.99
1

Handbook of Water Sensitive Planning and Design

Handbook of Water Sensitive Planning and Design

Design options and planning procedures must be critically examined to ensure that landscapes are created with sensitivity to water quality and management issues as well as overall ecological integrity. Handbook of Water Sensitive Planning and Design presents the history of water as a design and planning element in landscape architecture and describes new interpretations of water management. This text pushes the frontiers of standard water management in new directions challenging readers into abandoning the comfortable safety of conducting business-as-usual within narrow disciplinary confines and instead directing views outward to the exciting and incompletely mapped regions of true interdisciplinary water sensitive planning and design. With contributions from renowned practitioners Part I provides seventeen chapters addressing the subject of site-specific water sensitive design and Part II presents another seventeen chapters focusing on issues relating to the water sensitive planning of riparian buffers and watersheds. In addition Professor France has provided a "Response" to accompany each chapter which succinctly underscores the salient features in more detail and emphasizes cross-linking to other chapters in the book. The "Overview" provides a brief road-map to navigate through the section. Finally the discussion summaries at the end of each section elaborate on past problems current challenges and future directions. Handbook of Water Sensitive Planning and Design puts forward the very best of modern water sensitive planning and design and should be required reading for everyone involved in this dynamic and crucial field.

GBP 44.99
1

Food-Drug Synergy and Safety

Food-Drug Synergy and Safety

Scientists health professionals and consumers are increasingly interested in the relationships between food components and food-drug combinations as they strive to find more effective ways to prevent or treat chronic disease. As one of the first unified and in-depth sources in this emerging topic Food-Drug Synergy and Safety explores the vast potential benefits of food and food-drug synergy. The book addresses the interaction of two or more components within a single food between several foods or between foods and drugs consumed together in which the potential health benefit is greater than the effect of the single component food or drug. Each chapter follows a consistent framework and addresses the health benefits mechanisms of action and safety aspects pertaining to the food and food-drug synergies. Sections discuss food and food-drug synergies in the context of specific disease groups such as cardiovascular disease cancer osteoporosis inflammatory diseases hypertension and obesity for easy reference in a clinical setting. A separate section focuses entirely on performance enhancers including caffeine creatine and ephedrine/ephedra and their potential to influence human health in addition to ergogenic applications. The final section provides scientists with a framework for designing experiments that elucidate the heath benefits and safety aspects of food and food-drug synergies. Food-Drug Synergy and Safety lays the essential foundation in this new direction of research as it gains momentum in the fields of food nutrition medicine and pharmaceutical sciences.

GBP 56.99
1

The Sociology of Food and Agriculture

The Sociology of Food and Agriculture

Thoroughly revised and updated the third edition of The Sociology of Food and Agriculture provides a cutting-edge comprehensive introduction to the study of food and society. The book begins by examining the food economy with chapters focusing on foodscapes the financialization of food and a new chapter dedicated to food and nutrition (in)security. In Part II the book addresses community and culture. While some books only look at the interrelationships between food and culture this section problematizes the food system from the standpoint of marginalized bodies. It contains chapters focusing on agricultural and food labor and the peasantries topics which are often overlooked and gender ethnicity and poverty. Part III examines food and the environment with chapters addressing important topics such as agro-ecosystems food justice sustainable food and agriculture and food sovereignty. The final part focuses on food futures and includes a brand-new chapter on sustainable diets and ethical consumption. The book concludes by showcasing how we can rethink food production and consumption in a way that can help heal social political and cultural divisions. All chapters draw on international case studies and include learning objectives suggested discussion questions and recommendations for further reading to aid student learning. The Sociology of Food and Agriculture is perfect for students of food studies including food justice food and nutrition security sustainable diets food sovereignty environmental sociology agriculture and cultural studies.

GBP 34.99
1

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics their occurrence in food and nutraceuticals chemistry and applications and nutritional and health effects. In addition it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists nutritionists chemists biochemists and health professionals will find this book valuable.

GBP 59.99
1

Food Science Research and Technology

Food Science Research and Technology

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods including litchi (lychee) pinto beans and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more. | Food Science Research and Technology

GBP 82.99
1

Food Processing and Preservation Technology Advances Methods and Applications

Food Processing and Preservation Technology Advances Methods and Applications

Food Processing and Preservation Technology: Advances Methods and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production processing and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations discussing the applications of diverse novel food processing. The authors discuss drying technologies advances in food fermentation technologies mechanization of traditional indigenous products for preservation of food and safety and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing quality control and safety measures for food products by means of novel processing and preservation technologies during production processing and transportation in the food industry. | Food Processing and Preservation Technology Advances Methods and Applications

GBP 131.00
1

Food Futures in Education and Society

Food Futures in Education and Society

This book brings together a unique collection of chapters to facilitate a broad discussion on food education that will stimulate readers to think about key policies recent research curriculum positions and how to engage with key stakeholders about the future of food. Food education has gained much attention because the challenges that influence food availability and eating in schools also extend beyond the school gate. Accordingly this book establishes evidence-based arguments that recognise the many facets of food education and reveal how learning through a future's lens and joined-up thinking is critical for shaping intergenerational fairness concerning food futures in education and society. This book is distinctive through its multidisciplinary collection of chapters on food education with a particular focus on the Global North with case studies from England Australia the Republic of Ireland the United States of America Canada and Germany. With a focus on three key themes and a rigorous food futures framework the book is structured into three sections: (i) food education pedagogy and curriculum (ii) knowledge and skill diversity associated with food and health learning and (iii) food education inclusivity culture and agency. Overall this volume extends and challenges current research and theory in the area of food education and food pedagogy and offers insight and tangible benefits for the future development of food education policies and curricula. This book will be of great interest to students scholars policymakers and education leaders working on food education and pedagogy food policy health and diet and the sociology of food.

GBP 35.99
1

Foodborne Pathogens and Food Safety

Foodborne Pathogens and Food Safety

Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book major foodborne diseases and the key food safety issues are discussed elaborately. In addition emerging and reemerging microbial agents and other food safety related topics are discussed. This book also addresses the challenges facing both developed and developing countries to ensure food safety in the development of new food products and processing technologies internationalization of food trade safety of foods derived from biotechnology microbiological risks and emergence of new and antibiotic-resistant pathogens particularly from emerging pathogens. This book was written so that readers can easily understand content aimed at enhancing continuing global efforts to deliver safe food and improve health and environmental conditions in developing countries. The book is useful in getting the latest information in food safety and foodborne pathogens. The comprehensive contents include coverage of: Foodborne microbial agents and their growth survival and death in food Emerging and reemerging foodborne pathogensEmergence of drug-resistant pathogensImpact of climate change on foodborne pathogensTechnology for rapid and accurate detection of foodborne pathogensRisk analysis assessment and pathogen management in foodStrategies to destroy or control foodborne pathogensBiosecurity issues and the implications of new regulatory guidelinesWorldwide food safety status | Foodborne Pathogens and Food Safety

GBP 44.99
1

Food Allergy Molecular and Clinical Practice

Food Allergy Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens from laboratory based science to clinical immunology encompassing novel characterisation and quantification methods the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers students and allergy clinicians to accurately diagnose and manage food allergies. | Food Allergy Molecular and Clinical Practice

GBP 44.99
1

Food and Agricultural Tourism Theory and Best Practice

Food and Agricultural Tourism Theory and Best Practice

This book fills a gap in the growing academic discipline of food and agricultural tourism offering the first multidisciplinary approach to food tourism and the role it plays in economic development destination marketing and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture food consumption and safety and rural heritage and sustainability. The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally Part IV looks at the financial policy and legal requirements relating to food tourism development providing hands-on tools for students entering food tourism businesses or industries. Complemented by a wide range of international case studies key definitions and study questions Food and Agricultural Tourism is essential reading for students of tourism geography and economic development studies. | Food and Agricultural Tourism Theory and Best Practice

GBP 42.99
1

Healthy and Sustainable Food Systems

Healthy and Sustainable Food Systems

This comprehensive text provides the latest research on key concepts principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and in turn the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health sustainability and equity in relation to food systems Healthy and Sustainable Food Systems examines what constitutes a food system with chapters on production manufacturing distribution and retail among others. The text explores health and sustainable diets looking at issues such as overconsumption and waste. The book ends with discussions about the politics policy personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health this text introduces core knowledge for students academics practitioners and policy-makers from a range of disciplines including food and nutrition sciences dietetics public health public policy medicine health science and environmental science.

GBP 38.99
1

Net Zero Food and Farming Climate Change and the UK Agri-Food System

Net Zero Food and Farming Climate Change and the UK Agri-Food System

This book examines the implications of the net zero transition for food and farming in the UK and how these can be managed to avoid catastrophic climate change in the crucial decades ahead. For the UK to meet its international obligations for reducing greenhouse gas emissions nothing short of a revolution is required in our use of land our farming practices and our diet. Taking a historical approach the book examines the evolution of agriculture and the food system in the UK over the last century and discusses the implications of tackling climate change for food farming and land use setting the UK situation in an international context. The chapters analyse the key challenges for this transition including dietary change and food waste afforestation and energy crops and low-emission farming practices. This historical perspective helps develop an understanding of how our food farming and land use system has evolved to be the way that it is and draws lessons for how the agri-food system could evolve further to support the transition to net zero and avoid catastrophic climate change. Written in a clear and accessible style this book will be essential reading to students and scholars of food agriculture and the environment as well as policymakers and professionals involved climate change policy and the agriculture and food industry. | Net Zero Food and Farming Climate Change and the UK Agri-Food System

GBP 35.99
1

Pandemics and Innovative Food Systems

Pandemics and Innovative Food Systems

The debate on health nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals families and communities. The crisis threatened the food security and nutrition of millions of people many of whom were already suffering. We face possible disruptions to the functioning of food systems with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises. | Pandemics and Innovative Food Systems

GBP 135.00
1

Geographies of Food and Power

Geographies of Food and Power

This book provides a comprehensive overview of the production and consumption of food suitable for use in undergraduate classrooms either at the intermediate or advanced level. It takes an intersectional approach to difference and power and approaches standard subjects in the geography of food with a fresh perspective focusing on inequality uneven production and legacies of colonialism. The book also focuses on places and regions often overlooked in conventional narratives such as the Americas in the domestication of plants. The topics covered in the textbook include: descriptions and analyses of food systems histories of agricultural development with a focus on the roles of different regions major commodities such as meat grains and produce with a focus on the place of production contemporary challenges in the food system including labor disasters/conflict and climate change recent and emerging trends in food and agriculture such as lab-grown meat and vertical urban farms Geographies of Food and Power takes a synthetic approach by discussing food as something produced within an interconnected system in which labor food quality and the environment are considered together. It will be a valuable resource for students of human geography environmental geography economic geography food studies and development.

GBP 34.99
1

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering mechanical operations in food processing thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology including a broader section of scientific personnel in the food processing and related industries.

GBP 115.00
1

Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
1

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors extending food shelf life and improving food protection and nutritional value as well as for intelligent nutrient delivery systems “smart” foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

GBP 139.00
1

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
1

Organic Acids and Food Preservation

Organic Acids and Food Preservation

Although organic acids have been used to counteract pathogens in food for many years there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e. g. less heat salt sugar and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject it provides practical tools that can be used in the food industry various academic disciplines research education and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective?Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions the authors combine research findings from industries and laboratories around the globe specific application regimen future prospects and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends food legislation and other obstacles this book then explores possible solutions that are applicable not only to food science but to microbiology food science food technology biochemistry and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

GBP 59.99
1

Food Safety and Inspection An Introduction

Food Safety and Inspection An Introduction

The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment the judgment of whether a food is fit for human consumption requires an evaluation of health hazards many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues and is an essential read for anyone interested in becoming a food inspector. | Food Safety and Inspection An Introduction

GBP 46.99
1