Food Allergies: Processing Technologies for Allergenicity Reduction - - Books - Taylor & Francis Ltd - 9781032560793 - June 22, 2026
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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
To be released June 22, 2026
ISBN13 9781032560793
Publishers Taylor & Francis Ltd
Pages 330
Dimensions 150 × 220 × 10 mm   ·   485 g
Editor Lajnaf, Roua

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