Vol 10, No 2 (2022)

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Profiling Tunisian olive oil Consumers based on the Environmental Sustainability value perception
(2022-04-15)
Deciphering consumer purchase intention towards red palm oil as functional food: evidence from Malaysia
(2022-04-15)
The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese
(2022-04-15)
Valuing environmentally sustainable agriculture? Food and water concerns, production literacy, and consumption behaviours in rural-regional Australia
(2022-05-30)
Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste
(2022-05-30)
Vol. 10 No. 2 (2022)
(Specialized Partnerships in Sustainable Food Systems and Food Sovereignty, Faculty of Organic Agricultural Sciences, the University of Kassel, Germany and the Federation of German Scientists (VDW), 2022-05-30)