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卫生检验:食品安全控制的重要技术支撑 被引量:8

Laboratory test-an important technique support for food safety control
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作者 杨杏芬
出处 《华南预防医学》 2003年第5期1-4,共4页 South China Journal of Preventive Medicine
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二级参考文献20

  • 1陈君石 高俊全.1990年中国总膳食研究I.化学污染物[J].卫生研究,1993,22:1-12.
  • 2Burke JE,Thomas SM.Agriculture is biotechnology's future in Europe.Nat Niotechnol, 1997,15:695-696.
  • 3Geisen R,Holzapfel WH.Genetically modified starter and protective cultures.Int J Food Microbiol, 1996,30: 315-324.
  • 4De Lume BO, Krenz DC and Revilieza MJ.Molecular strategies to improve the protein quality of legumes.Food Technol, 1997,51: 67-70.
  • 5Verrips CT, van den Berg DJ.Barriers to application of genetically modified lactic acid bacteria.Antonie Van Leeuwenhoek, 1996,70: 299-316.
  • 6Finley JW, Scheinbach S.The potential of biotechnology in the food industry: an overview. Washington DC: American Chemistry Society, 1996.14-28.
  • 7Martin S , Tait J.Attitudes of selected public groups in the UK to biotechnology. London: Science Museum for the European Foundation of Biotechnology, 1992.28-41.
  • 8Nordic Council of Minister.Health effects of marker genes in genetically engineered food plants.Copenhagen: Tema Nord, 1996.530-547.
  • 9Health Protection Branch.Guideline for the safety assessment of novel foods: genetically modified organisms.Ottawa: Health Canada, 1993.21-48.
  • 10Metcalfe DD, Astwood JD, Townsend R, et al.Assessment of the allergenic potential of food derived from genetically engineered crop plants.Crit Rev Food Sci Nutr, 1996,36: 165-186.

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