Chemical and Biological Properties of Food Allergens
CRC Press
Chemical and Biological Properties of Food AllergensAuthor(s): Lucjan Jedrychowski, Harry J. Wichers\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367385132, 978-0367385132\nSynopsis\nIn the [url] alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.\n\nWith contributions from an international team of research specialists, the book explains the basic mecha.
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