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Genetic Modification in the Food Industry [1998]

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