Fish and Shellfish Allergens

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dc.contributor.authorDanquah, A.O.
dc.contributor.authorBoye, J.I.
dc.contributor.authorSimpson, B.K.
dc.date.accessioned2019-04-29T09:36:14Z
dc.date.available2019-04-29T09:36:14Z
dc.date.issued2010-08
dc.description.abstractThis 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.otherhttps://doi.org/10.1002/9780470644584.ch10
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/29621
dc.language.isoenen_US
dc.publisherAllergen Management in the Food Industryen_US
dc.subjectFish and shellfish allergens - food allergyen_US
dc.subjectAbnormal reaction of body"s immune system to certain foodsen_US
dc.subjectFood productsen_US
dc.subjectContaining fish and fish ingredientsen_US
dc.subjectProcessing effects on allergenicityen_US
dc.titleFish and Shellfish Allergensen_US
dc.typeArticleen_US

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