Fish and Shellfish Allergens
dc.contributor.author | Danquah, A.O. | |
dc.contributor.author | Boye, J.I. | |
dc.contributor.author | Simpson, B.K. | |
dc.date.accessioned | 2019-04-29T09:36:14Z | |
dc.date.available | 2019-04-29T09:36:14Z | |
dc.date.issued | 2010-08 | |
dc.description.abstract | This chapter discusses fish and shellfish allergens. Topics include food allergy, abnormal reaction of body's immune system to certain foods, food products containing fish and fish ingredients and processing effects on allergenicity. The chapter is divided into sections discussing fish and shellfish allergy; food products containing fish and fish ingredients; and effects of processing on allergenicity. | en_US |
dc.identifier.other | https://doi.org/10.1002/9780470644584.ch10 | |
dc.identifier.uri | http://ugspace.ug.edu.gh/handle/123456789/29621 | |
dc.language.iso | en | en_US |
dc.publisher | Allergen Management in the Food Industry | en_US |
dc.subject | Fish and shellfish allergens - food allergy | en_US |
dc.subject | Abnormal reaction of body"s immune system to certain foods | en_US |
dc.subject | Food products | en_US |
dc.subject | Containing fish and fish ingredients | en_US |
dc.subject | Processing effects on allergenicity | en_US |
dc.title | Fish and Shellfish Allergens | en_US |
dc.type | Article | en_US |
Files
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.6 KB
- Format:
- Item-specific license agreed upon to submission
- Description: