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Food Allergies: Processing Technologies for Allergenicity Reduction Roua Lajnaf
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Food Allergies: Processing Technologies for Allergenicity Reduction
Roua Lajnaf
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.
344 pages, 25 Tables, black and white; 6 Line drawings, color; 3 Line drawings, black and white; 25
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 29. oktober 2024 |
| ISBN13 | 9781032556963 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 330 |
| Mål | 150 × 220 × 20 mm · 700 g |
| Språk | Engelsk |
| Redaktør | Lajnaf, Roua |
