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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.
| Medij | Knjige Paperback Book (Knjiga z mehkimi platnicami in lepljenim hrbtom) |
| Izdano | 21. junija 2026 |
| ISBN13 | 9781032560793 |
| Založniki | Taylor & Francis Ltd |
| Strani | 330 |
| Dimenzije | 150 × 220 × 10 mm · 640 g |
| Urednik | Lajnaf, Roua |
