tailieunhanh - Food Safety of Proteins in Agricultural Biotechnology

The editor has been involved with the safety assessment of proteins used in food production for more than 20 years. During that time, I have answered many questions regarding the safety of proteins developed by Monsanto. Some of the questions were asked by those who were familiar with the safety assessment of small-molecularweight chemicals (pesticides and food additives). | Food Safety of Proteins in Agricultural Biotechnology Copyright 2008 by Taylor and Francis Group LLC FOOD SCIENCE AND TECHNOLOGY Editorial Advisory Board Gustavo V. Barbosa-Cánovas Washington State University-Pullman P. Michael Davidson University of Tennessee-Knoxville Mark Dreher McNeil Nutritionals New Brunswick NJ Richard W. Hartel University of Wisconsin-Madison Lekh R. Juneja Taiyo Kagaku Company Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Labbe University of Massachusetts-Amherst Daryl B. Lund University of Wisconsin-Madison David B. Min The Ohio State University Leo M. L. Nollet Hogeschool Gent Belgium Seppo Salminen University of Turku Finland John H. Thorngate III Allied Domecq Technical Services Napa CA Pieter Walstra Wageningen University The Netherlands John R. Whitaker University of California-Davis Rickey Y. Yada University of Guelph Canada Copyright 2008 by Taylor and Francis Group LLC Food Safety of Proteins in Agricultural Biotechnology Edited by Bruce G. Hammond CRC Press J Taylor Francis Group Boca Raton London New York CRC Press is an imprint of the Taylor Francis Group an informa business Copyright 2008 by Taylor and Francis Group .