Blackwell Publishing

Adverse Reactions to Foods and Food Additives

Applying a scientific approach this book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens. Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter.

Book Contents
Adverse Reactions to Food Antigens - Basic Science -Clinical Science -Diagnosis

Edited by: Dean Metcalfe (National Institutes of Health, Bethesda, Maryland, USA), Hugh Sampson (Mount Sinai School of Medicine, New York, New York, USA) and Ronald Simon (The Scripps Research Institute, La Jolla, California, USA)

Source: Blackwell Publishing
Last updated 29 May 2015