Effect of cooking processes on the stability of DNA in GM food

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 > Centre for Science and Primary Industries
ID Code:809
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Deposited On:13 Oct 2010 01:30
Last Modified:13 Oct 2010 01:30

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