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    3. A choice experiment model for beef: what U.S. consumer responses tell us about relative preferences for food safety, country-of-origin labeling and traceability

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    4. A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios

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    6. Acceptance of irradiated beef and its effect on beef consumption

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    7. Animal rights

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    9. Awareness of risks: changing how hamburgers are cooked

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    10. BSE and country of origin labeling

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