Benefits and concerns associated with recombinant DNA biotechnology-derived foods

Food Technology

Volumn 54, Issue 10, 2000, Pages 61-

  Miller, Sanford A ^a   Artuso, Anthony ^b   Avery, Dennis ^c   Beachy, Roger N ^d   Day, Peter R ^b   Fennema, Owen R ^e   Hardy, Ralph ^f   Keeling, Peter L ^g   Klaenhammer, Todd R ^h   McGloughlin, Martina ⁱ   Vldaver, Anne K ^j  

^a UNIVERSITY OF TEXAS HEALTH SCIENCE CENTER AT SAN ANTONIO   (United States)

^b RUTGERS UNIVERSITY   (United States)

^c HUDSON INSTITUTE   (United States)

^d DONALD DANFORTH PLANT SCIENCE CENTER   (United States)

^e UNIVERSITY OF WISCONSIN MADISON   (United States)

^f United States Department of Agriculture Agricultural Research Service and Boyce Thompson Institute for Plant Research   (United States)

^g IOWA STATE UNIVERSITY   (United States)

^h NORTH CAROLINA STATE UNIVERSITY   (United States)

ⁱ UNIVERSITY OF CALIFORNIA   (United States)

^j UNIVERSITY OF NEBRASKA LINCOLN   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77949746608     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

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