Evaluating the relative safety of biotechnologically produced foods

dc.contributor.author	Pariza, Michael W.
dc.date.accessioned	2017-05-16T15:18:35Z
dc.date.available	2017-05-16T15:18:35Z
dc.date.issued	1990
dc.description.abstract	If the public worries about the safety of the traditional food supply, it will worry ten times more about the safety of new foods. But there is big future for biotechnology in the development of special foods for persons with special medical problems foods for those who must avoid certain other dietary factors.
dc.identifier.uri	https://hdl.handle.net/1813/49693
dc.language.iso	en_US
dc.publisher	NABC
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 International	*
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject	biotechnology
dc.subject	regulation
dc.subject	food safety
dc.subject	functional foods
dc.subject	genetically engineered organisms
dc.subject	consumer confidence
dc.subject	food additives, pesticides
dc.subject	nutritional imbalance
dc.subject	microbial contamination
dc.title	Evaluating the relative safety of biotechnologically produced foods
dc.type	book chapter

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