Genetic Modification of FoodsBook - 2002
Examines the science behind the genetic modification of foods, looking at how it has been used to create crops that are resistant to pests and disease, encourage plant and animal growth, and add vitamins to common foods; and discusses why some people are opposed to the practice of genetically altering food.
Publisher: Chicago : Heinemann Library, c2002.
Characteristics: 64 p. : col. ill. ; 25 cm.
Study Program: Accelerated Reader AR UG 8.9 3.0 56727