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NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance.
The study was supported by Contract No. DG133R04CQ0009 TO #8 between the National Academy of Sciences and the Department of Commerce, and Contract No. 223-01-2460 TO #29 between the National Academy of Sciences and the U.S. Food and Drug Administration. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the authors and do not necessarily reflect the views of the organizations or agencies that provided support for the project.
Library of Congress Cataloging-in-Publication Data
Seafood choices : balancing benefits and risks/Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks, Food and Nutrition Board ; Malden C. Nesheim, and Ann L. Yaktine, editors.
p. ; cm.
Includes bibliographical references and index.
The study was supported by Contract No. DG133R04CQ0009 TO #8 between the National Academy of Sciences and the Department of Commerce, and Contract No. 223-01-2460 TO #29 between the National Academy of Sciences and the U.S. Food and Drug Administration.
ISBN-13: 978-0-309-10218-6 (hardback)
ISBN-10: 0-309-10218-9 (hardback)
1. Seafood—Health aspects. 2. Seafood poisoning. I. Nesheim, Malden C. II. Yaktine, Ann L. III. Institute of Medicine (U.S.). Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risk.
[DNLM: 1. Seafood—standards. 2. Consumer Participation. 3. Food Contamination. 4. Nutritive Value. 5. Risk Assessment. WB 426 S438 2007]
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