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

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    4. Do US consumers’ perceive local and organic food differently? An analysis based on means‐end chain analysis and word association

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    5. Evaluating the complementary relationship between local brand farm products and rural tourism: evidence from Japap

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    8. How local is local? Consumer preference for steaks with different food mile implications

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    10. Opportunities for local for local food production: a case in the dutch fruit and vegetables

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