Genetically modified food
1999
Stengrevics, O. (Latvia Food Product Center, Riga (Latvia))
The given article is introduced with the term "new food" and the principles of genetic engineering. A closer attention is paid to usage of biotechnology in food production i.e. for food quality improvement, resistance ability of cultivated plants to viruses, insects and making them tolerant to herbicides. Author provides a short introduction to the biotechnological modification of animal genes. There is provided an insight of documentation, which regulates biotechnology, its security and consumption in European Union and also contemplation for Latvia legislation concerning these issues.
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