OGM: caso de papa y manzana que no se oxida

dc.contributor.author	Garro-Monge, Giovanni
dc.contributor.author	Méndez, Laura
dc.date.accessioned	2017-05-22T16:50:45Z
dc.date.available	2017-05-22T16:50:45Z
dc.date.issued	2016-09
dc.identifier.uri	https://hdl.handle.net/2238/7099
dc.description.abstract	Genetically modified organisms are those foods that are improved through biotechnology, where they are modified from one to four genes by genetic engineering. Producing these products improves traits such as nutritional quality, modifies metabolic pathways and resistance to pests. The present article presents four techniques of modification of food crops, which are the traditional cross, mutagenesis, interfering RNA and, finally, transgenesis. In addition, it explains how the crops are genetically modified, with the example of potato and apple.	es
dc.language.iso	spa	es
dc.publisher	Cámara Costarricense de la Industria Alimentaria.	es
dc.source	Revista Alimentaria. Cámara Costarricense de la Industria Alimentaria. Edición 144, año 2016.	es
dc.subject	Modificación genética	es
dc.subject	Resistencia a las plagas	es
dc.subject	Genes	es
dc.subject	Biotecnología	es
dc.subject	Cultivos transgénicos	es
dc.subject	Ingeniería genética	es
dc.subject	Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology	es
dc.subject	ADN
dc.subject	Genetic modification
dc.subject	Pest resistance
dc.subject	Biotechnology
dc.subject	Transgenic crops
dc.subject	Genetic engineering
dc.title	OGM: caso de papa y manzana que no se oxida	es
dc.type	artículo original	es