Food Allergy: Adverse Reaction to Foods and Food Additives - Rilegato

Rilegato

ISBN 10: 0470672552 ISBN 13: 9780470672556

Casa editrice: Blackwell Pub, 2014

Riassunto

Edited by world-renowned experts in the field, Food Allergy covers pediatric and adult adverse reactions to foods and food additives in one comprehensive volume. Designed to be a practical, readable reference for use in the hospital or private practice setting, the text is organized into five sections covering basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics. Two chapters in the fifth edition are devoted to food biotechnology and genetic engineering.

Su questo libro

Recensione:

"Food Allergy: Adverse Reactions to Foods and Food Additives will be a welcome addition to libraries serving clinicians, nutritionists, dieticians and persons with food allergies or parents of children with food allergies."  ( Reference Reviews, 1 April 2015)

L'autore:

Edited by

Dean D. Metcalfe
National Institute of Allergy and Infectious Diseases, National Institutes of Health,
Bethesda, MD, USA

Hugh A. Sampson
Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,
NY, USA

Ronald A. Simon
Department of Molecular and Experimental Medicine, Scripps Research Institute,
La Jolla, CA, USA

Gideon Lack
Guy’s & St Thomas’ NHS Foundation Trust, St Thomas’
Hospital, London, UK

Su questa edizione

• Editore: Blackwell Pub
• Data di pubblicazione: 2014
• ISBN 10: 0470672552
• ISBN 13: 9780470672556
• Rilegatura: Copertina rigida
• Numero edizione: 5
• Numero di pagine: 608
• Redattore: Metcalfe Dean D. M.D., Sampson Hugh A. M.D., Simon Ronald A. M.D., Lack Gideon