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Genetically Engineered Foods

Bledsoe, Karen E. (Book - 2006)
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Genetically Engineered Foods
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For centuries, people have improved crops by selective breeding. Today, crop scientists can develop new crops in an entirely different way: by inserting the genes that they want. While genetically engineered crops have many benefits, such as better disease resistance, there may be risks as well.
Authors: Bledsoe, Karen E.
Title: Genetically engineered foods
Publisher: Detroit [Mich.] : Blackbirch Press, c2006
Characteristics: 48 p. :,col. ill. ;,24 cm
Statement of Responsibility: written by Karen E. Bledsoe
ISBN: 141030602X
Branch Call Number: j 631.523 B646g 2006
Bibliography: Includes bibliographical references (p. 46) and index
Subject Headings: Agricultural biotechnology Crops Genetic engineering Juvenile literature Genetically modified foods Juvenile literature
Topical Term: Agricultural biotechnology
Crops
Genetically modified foods
LCCN: 2005007649
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Explains how new crops are developed both by breeding and genetic engineering and discussed the future of genetically-modified crops

Science on the Edge explores and explains the science behind today's most cutting edge developments in genetics, medicine, electronics and much more. Each book also provides critical background and theory for each subject, which offers readers greater insight into the topics and debates that surr... Read More »


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