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dc.contributor.authorWernars K
dc.contributor.authorKreijl CF van
dc.contributor.authorSpeijers GJA
dc.contributor.authorVos JG
dc.contributor.authorGenderen H van
dc.date.accessioned2012-12-12T17:03:48Z
dc.date.available2012-12-12T17:03:48Z
dc.date.issued1990-01-31
dc.identifier149000001
dc.identifier.urihttp://hdl.handle.net/10029/258445
dc.description.abstractAbstract niet beschikbaar
dc.description.abstractAt the request of the Board of the National Institute of Public Health and Environmental Protection, the Institute working party "Toxicology of Biotechnological Products" made an inventory on the issue of consumers safety of food products prepared with new biotechnological techniques (recombinant-DNA, cell fusion, micro-injection, etc.). The potential oral toxicity of these food products and their interrelated health risks are considered. A distinction is drawn between four fields of attention: vegetable food products, food products of animal origin, starter cultures/microbially prepared food products, and finally enzyme preparations used in the preparation of food products.
dc.description.sponsorshipRIVM
dc.format.extent33 p
dc.language.isonl
dc.relation.ispartofRIVM Rapport 149000001
dc.relation.urlhttp://www.rivm.nl/bibliotheek/rapporten/149000001.html
dc.subject09nl
dc.titleVeiligheid voor de consument van voedingsmiddelen bereid met nieuwe biotechnologische methodennl
dc.title.alternativeConsumers safety of food products prepared with new biotechnological methodsen
dc.typeReport
dc.date.updated2012-12-12T17:03:49Z
html.description.abstractAbstract niet beschikbaar
html.description.abstractAt the request of the Board of the National Institute of Public Health and Environmental Protection, the Institute working party "Toxicology of Biotechnological Products" made an inventory on the issue of consumers safety of food products prepared with new biotechnological techniques (recombinant-DNA, cell fusion, micro-injection, etc.). The potential oral toxicity of these food products and their interrelated health risks are considered. A distinction is drawn between four fields of attention: vegetable food products, food products of animal origin, starter cultures/microbially prepared food products, and finally enzyme preparations used in the preparation of food products.


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