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dc.contributor.authorMacDonald, June F.
dc.contributor.authorBarker, Robert
dc.date.accessioned2017-05-16T15:18:33Z
dc.date.available2017-05-16T15:18:33Z
dc.date.issued1990
dc.identifier.urihttps://hdl.handle.net/1813/49680
dc.description.abstractMeeting participants met in workshops and agreed on a set of recommendations to improve food safety and quality.
dc.language.isoen_US
dc.publisherNABC
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectImproving nutritional quality through biotechnology
dc.subjectsafety of biotechnologically-derived foods and food Ingredients
dc.subjectImproving Communication on Biotechnology
dc.titleWorkshop Recommendations
dc.typebook chapter


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