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The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product qualit...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Valpuesta, Victoriano
Format: Electronic eBook
Language:Inglés
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
Series:Woodhead Publishing in food science and technology.
Subjects:
Genetically modified foods.
Agricultural biotechnology.
Fruit > Genetics.
Vegetables > Genetics.
Food, Genetically Modified
Aliments transg�eniques.
Biotechnologie agricole.
L�egumes > G�en�etique.
TECHNOLOGY & ENGINEERING > Food Science.
Agricultural biotechnology
Fruit > Genetics
Genetically modified foods
Vegetables > Genetics
Online Access:Texto completo
Description
Summary:The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product quality. Part 2 discusses how genetic modification has been applied to specific crops, whilst Part 3 considers safety and consumer issues.
Physical Description:1 online resource (viii, 338 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:1591243483
9781591243489
1855736411
9781855736412
1855734672
9781855734678
1280372281
9781280372285
Access:Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.

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