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.
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书目信息
出版者
NABC
其它主题
Science communication; Regulation
语言
英语
格式
application/pdf, application/pdf
许可
Attribution-NonCommercial-NoDerivatives 4.0 International, https://creativecommons.org/licenses/by-nc-nd/4.0/
类型
Book Chapter; Book Part; Book
2025-06-17
2026-03-17
Dublin Core