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Publisher: Wiley-Blackwell

Volume 1, Number 2, 1 June 2001

Editorial
pp. 65-65(1)
Authors: Meiselman, H.L.; Edwards, J.S.A.

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Criteria of food quality in different contexts
pp. 67-77(11)
Author: Meiselman, H.L.

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Comment #1
pp. 78-79(2)
Author: Lyon, D.H.

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Comment #2
pp. 79-81(3)
Author: Cardello, A.V.

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Comment #3
pp. 81-83(3)
Author: Bremner, A.

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Response from the author on the comments
pp. 83-84(2)
Author: Meiselman, H.L.

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The use and abuse of frying oil
pp. 85-92(8)
Authors: McSavage, J.; Trevisan, S.

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To everything there was a season: deconstructing UK food availability
pp. 93-102(10)
Authors: Colquhoun, A.; Lyon, P.

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Editor's comment
pp. 122-122(1)

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Vitamin retention in prepared meal services
pp. 123-124(2)
Author: Donelan, A.

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