Authors:
- Contributes to the debate concerning this new concept of food production
- Includes supplementary material: sn.pub/extras
Part of the book series: Ethics of Science and Technology Assessment (ETHICSSCI, volume 20)
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Table of contents (11 chapters)
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Front Matter
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Back Matter
About this book
Authors and Affiliations
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ESCR Center for the Economic and Social Aspects Furnes College, Lancaster University, Lancaster, UK
Ruth Chadwick
Bibliographic Information
Book Title: Functional Foods
Authors: Ruth Chadwick, S. Henson, B. Moseley, G. Koenen, M. Liakopoulos, C. Midden, A. Palou, G. Rechkemmer, D. Schröder, … A. Wright
Series Title: Ethics of Science and Technology Assessment
DOI: https://doi.org/10.1007/978-3-662-05115-3
Publisher: Springer Berlin, Heidelberg
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 2003
Hardcover ISBN: 978-3-540-20120-5Published: 01 December 2003
Softcover ISBN: 978-3-642-05761-8Published: 07 December 2010
eBook ISBN: 978-3-662-05115-3Published: 09 March 2013
Series ISSN: 1860-4803
Series E-ISSN: 1860-4811
Edition Number: 1
Number of Pages: XVII, 221
Number of Illustrations: 31 b/w illustrations
Topics: Food Science, Social Sciences, general, Ethics, Human Physiology, Philosophy, general