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[null,null,"Titolo",null,"Food allergy and intolerance [[electronic resource] ] : current issues and concerns / / edited by Victoria Emerton"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge [England], : Royal Society of Chemistry, 2002"]
[null,null,"ISBN",null,"1-84755-944-1"]
[null,null,"Descrizione fisica",null,"1 online resource (202 p.)"]
[null,null,"Collana",null,"Special publication ; ; no. 285"]
[null,null,"Disciplina",null,"616.97/5"]
[{"$nulls":4},"616.975"]
[null,null,"Soggetti",null,"Food allergy"]
[{"$nulls":4},"Food - Toxicology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","This book contains [the papers of] the lectues that were given at the conference ... held in London at the end of 2001.\"--Pref."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"BK9780854048816-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"]
[null,null,null,"Sommario/riassunto","The 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"]