Publisher: Emerald Group Publishing Limited

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Volume 112, Number 5, 2010

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New food processing technologies as a paradigm of safety and quality
pp. 467-475(9)
Authors: Rodrigo, Dolores; Sampedro, Fernando; Silva, A.; Palop, Alfredo; Martínez, Antonio

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Sustainability as a new paradigm regarding food consumption
pp. 476-488(13)
Authors: Schacht, Karolin; Filho, Walter Leal; Koppe, Wolfgang; Struksnaes, Gunvor; Busch-Stockfisch, Mechthild

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Innovation with traditional products: Chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification
pp. 489-499(11)
Authors: Brito, Nuno V.; Santos, Delfina; Vale, Ana P.; Afonso, Isabel M.; Mendes, Eulália; Casal, Susana; Olveira, M.B.P.P.

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New paradigm for patterns of home packaged food intake
pp. 500-510(11)
Authors: Poças, M.F.F.; Oliveira, J.C.; Pinto, H.J.; Zacarias, M.E.; Hogg, T.

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Ageing and food consumption in Portugal: new or old paradigms?
pp. 511-521(11)
Authors: Morais, Cecília de; Afonso, Cláudia; Almeida, M.D.V. de

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Public perceptions of food-related hazards: an application to Portuguese consumers
pp. 522-543(22)
Authors: Cunha, Luís Miguel; Moura, Ana Pinto de; Lopes, Zulmira; Santos, Maria do Céu; Silva, Isidro

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Food consumer science post-graduate courses: comparison of face-to-face versus online delivery systems
pp. 544-556(13)
Authors: Moura, Ana Pinto de; Cunha, Luís Miguel; Azeiteiro, Ulisses Miranda; Aires, Luísa; Graça, Pedro; Almeida, Maria Daniel Vaz de

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