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Genetic Modification in the Food Industry [1998]
- 3
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Modern food biotechnology: overview of key issues
- 27
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Consumer perceptions of modern food biotechnology
- 47
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Moral concerns and the educational function of ethics
- 61
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Worldwide regulatory issues: legislation and labelling
- 89
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Communicating biotechnology to an uncertain public: the need to raise awareness
- 101
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Food enzymes
- 129
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Brewing with genetically modified amylolytic yeast
- 158
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Baker’s yeast
- 174
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Starter cultures for the dairy industry
- 193
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Designer oils: the high oleic acid soybean
- 214
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Potatoes
- 228
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Cereals