No 72: Consumer perception of food products involving genetic modification: Results from a qualitative study in four Nordic countries
Klaus G. Grunert, Liisa Lähteenmäki, Niels A. Nielsen, Jacob B. Poulsen, Oydis Ueland and Annika Åström
No 71: Communicating about the risks and benefits of genetically modified foods. Effects of different information strategies
Lynn Frewer, Joachim Scholderer, Clive Downs and Lone Bredahl
No 65: Kompetenceopbygning i tre succesfulde danske fødevarevirksomheder
Bjarne H. Jensen and Hanne Harmsen
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