Testing of genetically modified organisms in foods /
作者： Farid E. Ahmed, editor.
出版社：
简介：Ten American and European academics and researchers contribute ten chapters covering the areas of risks and benefits of GMOs in the food supply and environment, sampling concepts and plans in both the EU and the U.S., reference material and standards, protein-based methods and DNA-based methods of testing, near-infrared spectroscopy, and other methods that may be of academic/research value or applicable to field testing. For students in food safety courses, food technologists and researchers, food handlers and suppliers, quality control/assurance staff, and scientists and administrators working in the regulatory arena. Annotation 漏2004 Book News, Inc., Portland, OR (booknews.com)
