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Food Allergies: Processing Technologies for Allergenicity Reduction
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Food Allergies: Processing Technologies for Allergenicity Reduction
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.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2026. gada 21. jūnijs |
| ISBN13 | 9781032560793 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 330 |
| Izmēri | 150 × 220 × 10 mm · 640 g |
| Redaktors | Lajnaf, Roua |
