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    2. Attitudes of the food industry towards safety regulations: descriptive statistics and some major predictors

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    3. Confidence building: in what, for whom, and why?

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    5. Consumer acceptance, valuation of and attitudes towards genetically modified food: review and implications for food policy

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    6. Consumer and producer responses to nutrition label changes

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    9. Consumer preferences regarding the introduction of new organic products: the case of the Mediterranean sea bass (Dicentrarchus labrax) in Italy

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    10. Consumer responses to communication about food risk management

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