pág. 169
pág. 170
Carthage Smith
pág. 170
B. Underwood, I. Purchase
págs. 171-172
págs. 173-181
Patrick Stover, Cutberto Garza
págs. 182-190
2. Genetically modified food crops and their contribution to human nutrition and food quality
Howarth E. Bouis, James O. Ochanda, Bruce M. Chassy
págs. 191-209
Jennifer Thomson
págs. 210-228
Thomas A. McKeon
págs. 229-241
5. Genetically modified fish and their effects on food quality and human health and nutrition
Norman Maclean
págs. 242-252
págs. 253-263
7. Genetically modified microorganisms and their potential effects on human health and nutrition
A˚ke Bruce, Atte von Wright
págs. 264-276
8. The scientific basis for risk assessment and regulation of genetically modified foods
Gijs A. Kleter, Harry A. Kuiper
págs. 277-293
Yoshiki Otsuka
págs. 294-318
págs. 319-332
L. Shuker
págs. 333-334
págs. 335-336
págs. 336-338
© 2001-2024 Fundación Dialnet · Todos los derechos reservados