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| 001 | 285071 | ||
| 003 | MX-SnUAN | ||
| 005 | 20160429154349.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 150903s2011 xxu| o |||| 0|eng d | ||
| 020 |
_a9781441978684 _99781441978684 |
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| 024 | 7 |
_a10.1007/9781441978684 _2doi |
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| 035 | _avtls000339087 | ||
| 039 | 9 |
_a201509030312 _bVLOAD _c201404300354 _dVLOAD _y201402060927 _zstaff |
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_aMX-SnUAN _bspa _cMX-SnUAN _erda |
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| 050 | 4 | _aTP248.65.F66 | |
| 100 | 1 |
_aPechan, Paul. _eautor _9313145 |
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| 245 | 1 | 0 |
_aSafe or Not Safe : _bDeciding What Risks to Accept in Our Environment and Food / _cby Paul Pechan, Ortwin Renn, Allan Watt, Ingemar Pongratz. |
| 264 | 1 |
_aNew York, NY : _bSpringer New York : _bImprint: Springer, _c2011. |
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| 300 |
_aii, 150 páginas 16 ilustraciones, 10 ilustraciones en color. _brecurso en línea. |
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| 336 |
_atexto _btxt _2rdacontent |
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| 337 |
_acomputadora _bc _2rdamedia |
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| 338 |
_arecurso en línea _bcr _2rdacarrier |
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| 347 |
_aarchivo de texto _bPDF _2rda |
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| 500 | _aSpringer eBooks | ||
| 505 | 0 | _a1. Risks -- 2. Biodiversity at Risk -- 3. Chemical Contaminants in Food -- 4. The Food Choices We Make. | |
| 520 | _aSafe or Not Safe aims to present a comprehensive picture of food-related risk issues, as observed in daily life. Included are numerous real-life examples showing how scientists measure, assess, evaluate and manage potential risks, and how this helps us to decide how to manage our food chain and ultimately the food we eat. The book is divided into four interrelated chapters. Chapter one deals with risk: Risk examples are given from our daily life, illustrating what we need to know about risks and how to manage them. Chapter two addresses the risks to biodiversity. Chapter three investigates the risks chemical contaminants pose to our health through the food chain. The final chapter reviews the last three decades of creating genetically engineered food, focusing not only on the science behind the technology, but also on issues, such as consumer choice and rights, politics, product usefulness, and the availability of alternatives. Aimed especially at food science professionals and educators, undergraduate and graduate students, health professionals, and an interested general public will also benefit greatly from this resource. | ||
| 590 | _aPara consulta fuera de la UANL se requiere clave de acceso remoto. | ||
| 700 | 1 |
_aRenn, Ortwin. _eautor _9309805 |
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| 700 | 1 |
_aWatt, Allan. _eautor _9313146 |
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| 700 | 1 |
_aPongratz, Ingemar. _eautor _9313147 |
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| 710 | 2 |
_aSpringerLink (Servicio en línea) _9299170 |
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| 776 | 0 | 8 |
_iEdición impresa: _z9781441978677 |
| 856 | 4 | 0 |
_uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-1-4419-7868-4 _zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL) |
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_c285071 _d285071 |
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