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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFood allergy and intolerance$b[electronic resource] $ecurrent issues and concerns /$fedited by Victoria Emerton
210   $aCambridge [England] $cRoyal Society of Chemistry$d2002
215   $a1 online resource (202 p.)
225 1 $aSpecial publication ;$vno. 285
300   $aThis book contains [the papers of] the lectues that were given at the conference ... held in London at the end of 2001."--Pref.
311   $a0-85404-881-2 
320   $aIncludes bibliographical references and index.
327   $aBK9780854048816-FX001; BK9780854048816-FP001; BK9780854048816-FP003; BK9780854048816-FP009; BK9780854048816-FP017; BK9780854048816-00001; BK9780854048816-00014; BK9780854048816-00026; BK9780854048816-00039; BK9780854048816-00051; BK9780854048816-00064; BK9780854048816-00073; BK9780854048816-00081; BK9780854048816-00093; BK9780854048816-00102; BK9780854048816-00114; BK9780854048816-00127; BK9780854048816-00136; BK9780854048816-00143; BK9780854048816-00150; BK9780854048816-00162; BK9780854048816-00174; BK9780854048816-00178
330   $aThe prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media. Bringing together contributions from leading experts in food allergy, this book covers the latest developments in the field of food allergy and intolerance, including the major allergens nuts, milk, soya, seafood, and sesame, and foods to which intolerance is common - gluten, lactose and food additives. Technical aspects of allergens are co
410  0$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 285.
606   $aFood allergy$vCongresses
606   $aFood$xToxicology$vCongresses
608   $aElectronic books.
615  0$aFood allergy
615  0$aFood$xToxicology
676   $a616.97/5
676   $a616.975
701   $aEmerton$b Victoria$0309307
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996   $aFood allergy and intolerance$92093391
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