Allergen Management in the Food IndustryISBN: 978-0-470-22735-0
Hardcover
624 pages
October 2010
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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“In this valuable contribution to a complex field, [the
editors] introduce the food industry’s challenges and best
practice guidelines in producing such foods. International
scientists provide up-to-date information on the nature of food
allergies…”(SciTech Book News, December 2010)
"The challenges faced by allergic consumers, including those with
celiac disease or gluten-intolerance, are complex. The challenges
faced by industries and governments striving to meet the needs of
such allergic consumers are no less complex. This book provides a
variety of perspectives on the management of allergens from
'farm-to-fork'. We commend Joyce Boye and Dr. Samuel Godefroy in
their editing of this reference publication."
—Nick Jennery, Canadian Council of Grocery Distributors
—Nick Jennery, Canadian Council of Grocery Distributors