rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Allergen management in the food industry
  name:
    name part: Boye, Joyce I.
    role:
      role term: author
  name:
    name part: Godefroy, Samuel Benrejeb
    role:
      role term: author
  type of resource: text
  origin info:
    place:
      place term: nju
    place:
      place term: Hoboken, New Jersey
    publisher: John Wiley & Sons
    date issued: c2010
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xxvii, 593 p. : ill ; 24 cm.
  abstract: "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"--Provided by publisher
  abstract: "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"--Provided by publisher
  abstract: Focusing on the harvesting, processing, and marketing of allergenic foods, Allergen Management in the Food Industry 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
  table of contents: 1. Food allergy and the consumer -- 2. General principles for allergen management and control -- 3. Processing foods free from specific allergens -- 4. Risk assessment and risk menagement
  note: edited by Joyce I. Boye, Samuel Benrejeb Godefroy
  note: Includes bibliographical references and index
  subject:
    topic: Food allergy
    topic: Prevention
  subject:
    topic: Food industry and trade
  classification: RC596 .A45 2010
  identifier: 0470227354 (hardback : alk. paper)
  identifier: 9780470227350 (hardback : alk. paper)
  record info:
    record creation date: 110525
    record change date: 20110807093000.0
    record identifier: 0000073125