English
Genetic Modification in the Food Industry
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Modern food biotechnology: overview of key issues
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Altmetric BadgeChapter 2 Consumer perceptions of modern food biotechnology
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Altmetric BadgeChapter 3 Moral concerns and the educational function of ethics
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Altmetric BadgeChapter 4 Worldwide regulatory issues: legislation and labelling
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Altmetric BadgeChapter 5 Communicating biotechnology to an uncertain public: the need to raise awareness
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Altmetric BadgeChapter 6 Food enzymes
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Altmetric BadgeChapter 7 Brewing with genetically modified amylolytic yeast
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Altmetric BadgeChapter 8 Baker’s yeast
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Altmetric BadgeChapter 9 Starter cultures for the dairy industry
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Altmetric BadgeChapter 10 Designer oils: the high oleic acid soybean
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Altmetric BadgeChapter 11 Potatoes
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Altmetric BadgeChapter 12 Cereals