Chemical and Biological Properties of Food Allergens (Chemical & Functional Properties of Food Components)

by Lucjan Jedrychowski (Editor), Lucjan Jedrychowski (Editor), Harry J. Wichers (Editor)

• New

  Illustrated
  2009

  $197.30

  The problem of food allergies is a significant sociological and economic issue. Addressing chemical, analytical, and medical aspects, this title explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance.