The purpose of the present study is to enhance public understanding of the role of chemistry in the food system, a role that reaches from field and farm to table. Such understanding should include a general knowledge of how and why chemical sustances are used, as well as what the attendant benefits, disadvantages, problems, and risks may be. It is also important to have an appreciation of how risks can be estimated, monitored, and regulated.1/0
出版物详细信息
- 已出版: 1980
- 出版者: American Chemical Society
- ISBN-10: 0841205639
- Dewey Decimal: 664
- ECHO 图书馆: 664. COM