Title:
Genetically modified foods Vicky Franchino.
ISBN:
9781602793620
Personal Author:
Publication Information:
Ann Arbor, Mich. : Cherry Lake Pub., c2008.
Physical Description:
1 online resource (32 p.) : col. ill., col. map ; 25 cm.
General Note:
Mode of access: World Wide Web.
Contents:
Ready to dig in -- Starting at the ground level -- Food for thought -- Ideas take root -- Hungry to learn more.
Summary:
Examines the pros and cons of genetically modified foods and examines how genetic engineering can be used to produce higher-yielding crops and animals. Includes full-color photographs, a glossary, and further reading sources.
Program Information:
Accelerated Reader AR-ATOS MG 6.6 1.0 120873.
Subject Term:
Genre:
Electronic Access:
Mackin Educational Resources Click here to open
Interest grade level:
5-8.
Reading level:
6.6.
Availability:
~0
