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dc.creatorGaivoronskaia, Galinaen
dc.creatorHvinden, Bjørnen
dc.date.accessioned2011-07-12T18:20:03Zen
dc.date.available2011-07-12T18:20:03Zen
dc.date.created2006-11en
dc.date.issued2006-11en
dc.identifier.bibliographicCitationScience, Technology, and Human Values 2006 November; 31(6): 702-730en
dc.identifier.urihttp://hdl.handle.net/10822/509789en
dc.formatArticleen
dc.languageengen
dc.source300562en
dc.subjectFooden
dc.subjectGenetically Modified Fooden
dc.subjectRisken
dc.subject.classificationTechnology Assessmenten
dc.subject.classificationGenetics, Molecular Biology and Microbiologyen
dc.subject.classificationAgricultural Ethicsen
dc.titleConsumers with allergic reaction to food: perception of and response to food risk in general and genetically modified food in particularen
dc.provenanceDigital citation created by the Bioethics Research Library, Georgetown University, for the National Information Resource on Ethics and Human Genetics, a project funded by the United States National Human Genome Research Instituteen
dc.provenanceDigital citation migrated from OpenText Livelink Discovery Server database named GenETHX to DSpace collection GenETHX hosted by Georgetown Universityen


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