Genetically Modified Organisms in Food focuses on scientific
evaluation of published research relating to GMO food products to
assert their safety as well as potential health risks. This book is
a solid reference for researchers and professionals needing
information on the safety of GMO and non-GMO food production, the
economic benefits of both GMO and non-GMO foods, and includes
in-depth coverage of the surrounding issues of genetic engineering
in foods. This is a timely publication written by a team of
scientific experts in the field who present research results to
help further more evidence based research to educate scientists,
academics, government professionals about the safety of the global
food supply.
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