Genetically engineered food : methods and detection /

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Bibliographic Details
Imprint:Weinheim : Wiley-VCH, c2003.
Description:xvi, 276 p. : ill. ; 25 cm.
Language:English
Subject:
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/5159414
Hidden Bibliographic Details
Other authors / contributors:Heller, Knut.
ISBN:352730309X
Notes:Includes bibliographical references and index.

MARC

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245 0 0 |a Genetically engineered food :  |b methods and detection /  |c edited by Knut J. Heller. 
260 |a Weinheim :  |b Wiley-VCH,  |c c2003. 
300 |a xvi, 276 p. :  |b ill. ;  |c 25 cm. 
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504 |a Includes bibliographical references and index. 
505 0 0 |g Pt. I.  |t Application and Perspectives --  |g 1.  |t Transgenic Modification of Production Traits in Farm Animals --  |g 2.  |t Genetically Modified Plants --  |g 3.  |t Fermented Food Production using Genetically Modified Yeast and Filamentous Fungi --  |g 4.  |t Production of Food Additives using Filamentous Fungi --  |g 5.  |t Perspectives of Genetic Engineering of Bacteria used in Food Fermentations --  |g Pt. II.  |t Legislation in Europe --  |g 6.  |t The Legal Situation for Genetically Engineered Food in Europe --  |g Pt. III.  |t Methods of Detection --  |g 7.  |t Detection of Genetic Modifications: Some Basic Considerations --  |g 8.  |t DNA-based Methods for Detection of Genetic Modifications --  |g 9.  |t Genetic Engineering of Fishes and Methods for Detection --  |g 10.  |t Detection Methods for Genetically Modified Crops --  |g 11.  |t Methods to Detect the Application of Genetic Engineering in Composed and Processed Foods --  |g 12.  |t Mutations in Lactococcus lactis, and their Detection --  |g 13.  |t Detection Methods the Genetically Modified Microorganisms used in Food Fermentation Processes. 
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