Genetically engineered food: methods and detection/ 
edited by Knut J. Heller. 
 - 1st ed. 
 - Weinheim:  Wiley,  2003. 
 - xvi, 276 p. :  ill. ;  25 cm. 
<br/><br/>PART I: APPLICATION AND PERSPECTIVES.<br/>1. Transgenic Modification of Production Traits in Farm Animals.<br/>2. Genetically Modified Plants.<br/>3. Fermented Food Production using Genetically Modified Yeast and Filamentous Fungi.<br/>4. Production of Food Additives using Filamentous Fungi.<br/>5. Perspectives of Genetic Engineering of Bacteria used in Food Fermentations.<br/><br/>PART II: LEGISLATION IN EUROPE.<br/>6. The Legal Situation for Genetically Engineered Food in Europe.<br/><br/>PART III: METHODS OF DETECTION.<br/>7. Detection of Genetic Modifications: Some Basic Considerations.<br/>8. DNA-based Methods for Detection of Genetic Modifications.<br/>9. Genetic Engineering of Fishes and Methods for Detection.<br/>10. Detection Methods for Genetically Modified Crops.<br/>11. Methods to Detect the Application of Genetic Engineering in Composed and Processed Foods.<br/>12. Mutations in Lactococcus lactis, and their Detection.<br/>13. Detection Methods for Genetically Modified Microorganisms used in Food Fermentation Processes.<br/> 
<br/><br/><label>ISBN: </label>9783527303090 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Genetically Modified Foods<br/>Genetically Modified Foods--Labeling--Standards
<br/><br/><label>Dewey Class. No.: </label>576.163  / HEL/G