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Allergen Management in the Food Industry

di Boye - Godefroy  • 2010  • dettagli prodotto

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DESCRIZIONE

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

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ISBN: 0470227354

Titolo: Allergen Management in the Food Industry

Autori:

Editore: Wiley

Volume: Unico

Edizione: 2010

Lingua: Inglese

Finitura: Copertina flessibile

RECENSIONI

NESSUNA RECENSIONE PER QUESTO PRODOTTO