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dc.contributor.authorHotchkiss, Joseph H.
dc.date.accessioned2017-05-16T15:18:34Z
dc.date.available2017-05-16T15:18:34Z
dc.date.issued1990
dc.identifier.urihttps://hdl.handle.net/1813/49683
dc.description.abstractThe 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.
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.subjectbiotechnology
dc.subjectfood safety, food additives
dc.subjectregulation
dc.subjectfunctional foods
dc.subjectgenetically engineered organisms
dc.subjectscience communication
dc.subject
dc.titleFood related risks: A food scientist’s perspective
dc.typebook chapter


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