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Food allergy and intolerance [[electronic resource] ] : current issues and concerns / / edited by Victoria Emerton



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Titolo: Food allergy and intolerance [[electronic resource] ] : current issues and concerns / / edited by Victoria Emerton Visualizza cluster
Pubblicazione: Cambridge [England], : Royal Society of Chemistry, 2002
Descrizione fisica: 1 online resource (202 p.)
Disciplina: 616.97/5
616.975
Soggetto topico: Food allergy
Food - Toxicology
Altri autori: EmertonVictoria  
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.
Nota di bibliografia: Includes bibliographical references and index.
Nota di contenuto: 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
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
Titolo autorizzato: Food allergy and intolerance  Visualizza cluster
ISBN: 1-84755-944-1
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910812433603321
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Serie: Special publication (Royal Society of Chemistry (Great Britain)) ; ; no. 285.
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