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    3. Stakeholder positions toward GM (genetically modified) food: the case of Vitamin A biofortified cassava in Brazil

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    4. Use of a risk communication model to evaluate dietetics professionals’ viewpoints on genetically engineered foods and crops

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    5. Utah farm-chef-fork: building sustainable local food connections

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    6. Wireless sensor networks for agriculture: The state-of-the-art in practice and future challenges

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