Food Allergies: Processing Technologies for Allergenicity Reduction (Bog, Hardback, Engelsk)
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Food Allergies: Processing Technologies for Allergenicity Reduction

(Bog, Hardback, Engelsk)
Forlag: Taylor & Francis Ltd

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Beskrivelse

This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat and more, as well as the importance processing these when producing hypoallergenic foods.

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Alle detaljer

Forlag Taylor & Francis Ltd
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 29-10-2024
Første udgivelsesår 2024
Illustrationer 25 Tables, black and white; 6 Line drawings, color; 3 Line drawings, black and white; 25 Halftones, color; 31 Illustrations, color; 3 Illustrations, black and white
Fagredaktør Roua Lajnaf
Originalsprog United Kingdom
Sideantal 330
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 330 pages, 25 Tables, black and white; 6 Line drawings, color; 3 Line drawings, black and white; 25
Mål 234 x 156
ISBN-13 / EAN-13 9781032556963