Food related risks: A nutritionist’s perspective
1990
Nesheim, Malden C.
It is critical to recognize that we eat a varied diet, and that changes, whether through biotechnology or by traditional means, must be viewed in the context of entire food patterns, and not in terms of one food. Those dealing primarily with the nutritional aspects of food could actually be helpful to technologists as they plan food changes.
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Библиографическая информация
Эту запись предоставил Cornell University