The application of genetically modified lactic acid bacteria in food products in Europe : the report of a workshop held in Geneva, CH on 16-18 November 1998 / editor: Paul Wymer.
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About this work
This report summarises the conclusions of a workshop of leading European Union experts on food fermentation and consumer attitudes, focused on the question of how products made with genetically modified lactic acid bacteria can be introduced in Europe, taking into account the concerns of the consumer.
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