Food Allergies: Processing Technologies for Allergenicity Reduction - - Books - Taylor & Francis Ltd - 9781032556963 - October 29, 2024
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Food Allergies: Processing Technologies for Allergenicity Reduction

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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 Books     Hardcover Book   (Book with hard spine and cover)
Released October 29, 2024
ISBN13 9781032556963
Publishers Taylor & Francis Ltd
Pages 330
Dimensions 150 × 220 × 20 mm   ·   700 g
Language English  
Editor Lajnaf, Roua

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