Van der Colff, L. and Podivinsky, E. (2006) Effect of cooking processes on the stability of DNA in GM food. In: 5th BiAnnual ESR Science Conference, 6-8 December, 2006, Christchurch, New Zealand.
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| Item Type: | Conference or Workshop Item (Poster) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Schools > School of Science and Primary Industries |
| ID Code: | 809 |
| Deposited By: | |
| Deposited On: | 13 Oct 2010 01:30 |
| Last Modified: | 13 Oct 2010 01:30 |
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