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    1. Consumer perceptions of food quality and safety and their relation to traceability

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    2. Consumer preferences for safety characteristics in pork

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    3. Consumers' willingness to pay for organic food: factors that affect it and variation per organic product type

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    4. Determining the factors affecting the consumers' willingness to pay higher prices for genetically unmodified products: tomato case study in Turkey

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    5. Intentions of New Zealanders to purchase lamb or beef made using nanotechnology

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