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Publisher: Emerald Group Publishing Limited

Volume 116, Number 2, 2014

Willingness to pay for carbon footprint on foods
pp. 186-196(11)
Authors: Echeverría, Rodrigo; Moreira, Víctor Hugo; Sepúlveda, Constanza; Wittwer, Cecilia

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Tasting green: an experimental design for investigating consumer perception of organic wine
pp. 197-211(15)
Authors: Wiedmann, Klaus-Peter; Hennigs, Nadine; Behrens, Stefan Henrik; Klarmann, Christiane

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Consumer response to retail performance of organic food retailers
pp. 212-227(16)
Authors: Wang, Edward Shih-Tse; Tsai, Bi-Kun

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Innovation capabilities in food and beverages and technology -based innovation projects
pp. 228-250(23)
Authors: Tepic, Mersiha; Fortuin, Frances; Kemp, Ron G.M.; Omta, Onno

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Influences of product attributes on sojourners' food purchase decisions
pp. 251-271(21)
Authors: Tirelli, Christian; Martínez-Ruiz, María Pilar

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Sources of sustainable competitive advantage: the case of rice-milling firms in Thailand
pp. 272-291(20)
Authors: Ritthaisong, Yuttakorn; Johri, Lalit M.; Speece, Mark

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Configuration of inter-organizational information exchange and the differences between buyers and sellers
pp. 292-316(25)
Authors: Peng, Guangqian; Trienekens, Jacques; Omta, S.W.F. (Onno); Wang, Wensheng

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Empowering the regulators in the development of national performance measurements in food safety
pp. 317-336(20)
Authors: Charlebois, Sylvain; Hielm, Sebastian

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A comparison of front-of-pack nutrition claims between the US and EU
pp. 337-352(16)
Authors: Salnikova, Ekaterina; Stanton, John L.; Hooker, Neal

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Food additive control: a survey among selected consumers and manufacturers
pp. 353-372(20)
Authors: Koyratty, Bibi Nadia Shaheen; Aumjaud, Badroonesha; Neeliah, Shalini Amnee

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