Allergen Management in the Food Industry

Main
Technique - Food Manufacturing
Allergen Management in the Food...

Allergen Management in the Food Industry

Name: Allergen Management in the Food Industry
ISBN: 9780470644577

Joyce I. Boye, Samuel Benrejeb Godefroy

0 / 0

0 comments

이 책이 얼마나 마음에 드셨습니까?

파일의 품질이 어떻습니까?

책의 품질을 평가하시려면 책을 다운로드하시기 바랍니다

다운로드된 파일들의 품질이 어떻습니까?

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.

카테고리:

Technique - Food Manufacturing

년:

2010

판:

출판사:

Wiley

언어:

english

페이지:

624

ISBN 10: