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HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
| HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos |
| Autore | Mortimore Sara |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (146 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) | WallaceCarol |
| Collana | Food industry briefing series |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-281-31285-1
9786611312855 0-470-99957-8 0-470-99956-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOOD INDUSTRY BRIEFING SERISE: HACCP; Contents; Disclaimer; Preface; Section 1 Introduction to HACCP; Frequently asked questions; 1.1 What is HACCP?; 1.2 Where did it come from?; 1.3 How does it work?; 1.4 What are the seven HACCP principles?; 1.5 Is it difficult to use?; 1.6 Why use it?; 1.7 What type of company would use HACCP?; 1.8 Are there any common misconceptions?; 1.9 How do we know HACCP works?; 1.10 What actually gets implemented in the workplace?; 1.11 How does a HACCP plan get written?; 1.12 Who carries out the HACCP study?; 1.13 What is the regulatory position of HACCP?
1.14 Are there other driving forces for the use of HACCP?1.15 What does it cost?; 1.16 Is there anything more that I should know?; Section 2 The HACCP System Explained; 2.1 HACCP system overview - How does it all fit together?; 2.2 HACCP in the context of other management systems - What is HACCP and what is it not?; 2.2.1 Normal management practices; 2.2.2 Prerequisite programmes; 2.2.3 Quality management systems for effective operation and process control; 2.3 What is involved in getting started - The preparation and planning stage; Section 3 HACCP in Practice 3.1 Preparation for the HACCP plan development 3.1.1 Terms of reference; 3.1.2 Describe the product and intended use; 3.1.3 Construct and validate a process flow diagram; 3.2 Applying the principles; 3.2.1 Principle 1: Conduct a hazard analysis - What can go wrong?; 3.2.2 Principle 2: Determine the critical control points (CCPs) - At what stage in the process is control essential?; 3.2.3 Principle 3: Establish critical limit(s) - What criteria must be met to ensure product safety? 3.2.4 Principle 4: Establish a system to monitor control of the CCP - What checks will indicate that something is going wrong?3.2.5 Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control - If something does go wrong what action needs to be taken?; 3.2.6 Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively - How can you make sure that the system is working in practice? 3.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to the HACCP principles and their application - How can you demonstrate (if challenged) that the system works?3.3 Implementation of the HACCP plan; 3.4 Maintenance of the HACCP system; 3.5 Conclusion; Epilogue; Appendix A: Case study: frozen cheesecake; Appendix B: Acronyms and Glossary; References; HACCP Resources; Index |
| Record Nr. | UNISA-996218285403316 |
Mortimore Sara
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| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Managing food safety risks in the agri-food industries / / Jan Mei Soon, Richard Baines
| Managing food safety risks in the agri-food industries / / Jan Mei Soon, Richard Baines |
| Autore | Soon Jan Mei |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2014] |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food adulteration and inspection
Agricultural processing - Safety measures Foodborne diseases - Prevention |
| ISBN |
0-429-08664-4
1-4665-0950-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front Cover; Contents; Preface; Chapter 1: Introduction; Chapter 2: Risk Assessment; Chapter 3: Managing Risks in the Horticultural Sector; Chapter 4: Managing Food Safety Risks in the Beef and Dairy Industries; Chapter 5: Managing Risks in the Broiler and Pig Industries; Chapter 6: Managing Food Safety Risks in the Wild Game and Fish Capture Industries; Chapter 7: Managing Food Safety Risks in Farmed Fish and Shellfish; Chapter 8: Perceptual and Actual Risks and How We Communicate Them; Back Cover |
| Record Nr. | UNINA-9910787586103321 |
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Soon Jan Mei
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| Boca Raton : , : Taylor & Francis, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Managing food safety risks in the agri-food industries / / Jan Mei Soon, Richard Baines
| Managing food safety risks in the agri-food industries / / Jan Mei Soon, Richard Baines |
| Autore | Soon Jan Mei |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2014] |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food adulteration and inspection
Agricultural processing - Safety measures Foodborne diseases - Prevention |
| ISBN |
0-429-08664-4
1-4665-0950-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front Cover; Contents; Preface; Chapter 1: Introduction; Chapter 2: Risk Assessment; Chapter 3: Managing Risks in the Horticultural Sector; Chapter 4: Managing Food Safety Risks in the Beef and Dairy Industries; Chapter 5: Managing Risks in the Broiler and Pig Industries; Chapter 6: Managing Food Safety Risks in the Wild Game and Fish Capture Industries; Chapter 7: Managing Food Safety Risks in Farmed Fish and Shellfish; Chapter 8: Perceptual and Actual Risks and How We Communicate Them; Back Cover |
| Record Nr. | UNINA-9910812350803321 |
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Soon Jan Mei
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| Boca Raton : , : Taylor & Francis, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly |
| Autore | Reilly Conor |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food contamination
Food - Analysis Metals - Analysis |
| ISBN |
1-280-19928-8
9786610199280 0-470-70937-5 0-470-99509-2 0-470-99510-6 1-4051-2335-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; 2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation 2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion 3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements 3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals 4.1.3 Industrial contamination as a source of metals in food |
| Record Nr. | UNINA-9910143505703321 |
|
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly |
| Autore | Reilly Conor |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food contamination
Food - Analysis Metals - Analysis |
| ISBN |
1-280-19928-8
9786610199280 0-470-70937-5 0-470-99509-2 0-470-99510-6 1-4051-2335-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; 2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation 2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion 3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements 3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals 4.1.3 Industrial contamination as a source of metals in food |
| Record Nr. | UNINA-9910820033303321 |
|
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly |
| Autore | Reilly Conor |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food contamination
Food - Analysis Metals - Analysis |
| ISBN |
1-280-19928-8
9786610199280 0-470-70937-5 0-470-99509-2 0-470-99510-6 1-4051-2335-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; 2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation 2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion 3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements 3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals 4.1.3 Industrial contamination as a source of metals in food |
| Record Nr. | UNISA-996218167403316 |
|
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Pesticide residues in food-2004 [[electronic resource] ] : report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues, Rome, Italy, 20-29 September 2004
| Pesticide residues in food-2004 [[electronic resource] ] : report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues, Rome, Italy, 20-29 September 2004 |
| Pubbl/distr/stampa | Rome, : World Health Organization, : Food and Agriculture Organization of the United Nations, 2004 |
| Descrizione fisica | 1 online resource (466 p.) |
| Disciplina | 363.19/2 |
| Collana | FAO plant production and protection paper |
| Soggetto topico |
Pesticide residues in food
Pesticides - Environmental aspects Pesticide residues in food - Toxicology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-84170-2
9786610841707 92-4-068201-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910451536003321 |
| Rome, : World Health Organization, : Food and Agriculture Organization of the United Nations, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pesticide residues in food-2004 [[electronic resource] ] : report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues, Rome, Italy, 20-29 September 2004
| Pesticide residues in food-2004 [[electronic resource] ] : report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues, Rome, Italy, 20-29 September 2004 |
| Pubbl/distr/stampa | Rome, : World Health Organization, : Food and Agriculture Organization of the United Nations, 2004 |
| Descrizione fisica | 1 online resource (466 p.) |
| Disciplina | 363.19/2 |
| Collana | FAO plant production and protection paper |
| Soggetto topico |
Pesticide residues in food
Pesticides - Environmental aspects Pesticide residues in food - Toxicology |
| ISBN |
1-280-84170-2
9786610841707 92-4-068201-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910784031803321 |
| Rome, : World Health Organization, : Food and Agriculture Organization of the United Nations, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pesticide residues in food-2004 [[electronic resource] ] : report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues, Rome, Italy, 20-29 September 2004
| Pesticide residues in food-2004 [[electronic resource] ] : report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues, Rome, Italy, 20-29 September 2004 |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Rome, : World Health Organization, : Food and Agriculture Organization of the United Nations, 2004 |
| Descrizione fisica | 1 online resource (466 p.) |
| Disciplina | 363.19/2 |
| Collana | FAO plant production and protection paper |
| Soggetto topico |
Pesticide residues in food
Pesticides - Environmental aspects Pesticide residues in food - Toxicology |
| ISBN |
1-280-84170-2
9786610841707 92-4-068201-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preliminaries -- CONTENTS -- Bentazone -- Captan -- Dimethipin -- Fenpropimorph -- Fenpyroximate -- Fludioxonil -- Folpet -- Glyphosate -- Phorate -- Pirimicarb -- Propiconazole -- Trifloxystrobin. |
| Record Nr. | UNINA-9910827902303321 |
| Rome, : World Health Organization, : Food and Agriculture Organization of the United Nations, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The politics of GM food : a comparative study of the UK, USA and EU / / Dave Toke
| The politics of GM food : a comparative study of the UK, USA and EU / / Dave Toke |
| Autore | Toke Dave |
| Pubbl/distr/stampa | London ; ; New York : , : Routledge, , 2004 |
| Descrizione fisica | 1 online resource (241 p.) |
| Disciplina | 363.19/2 |
| Collana | Routledge research in environmental politics |
| Soggetto topico |
Genetically modified foods - Political aspects - Great Britain
Genetically modified foods - Political aspects - United States Genetically modified foods - Political aspects - European Union countries |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-415-30699-X
9786610077519 1-134-39897-2 1-280-07751-4 0-203-50581-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Book Cover; Title; Contents; Acknowledgements; Introduction; Myths and 'facts' about GM food and crops; From science to politics; Britain turns sour on GM food; Forward with technology?: The USA and the GM food debate; EU cools on GM food; Deliberation and GM food politics; Conclusion; Interviews; Bibliography; Index |
| Record Nr. | UNINA-9910450435103321 |
|
Toke Dave
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| London ; ; New York : , : Routledge, , 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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