Food related risks: A food scientist’s perspective
1990
Hotchkiss, Joseph H.
The hazards associated with foods in general have been determined. Biotechnology presents few hazards not previously considered and in some cases could substantially reduce risks. Unfortunately, food products derived from biotechnology will face the same dilemma as traditional foods when it comes to determining the magnitude and acceptability of each individual risk.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Cornell University