42. Food Allergens

  1. Benjamin K. Simpson Ph.D.
  1. J. I. Boye Ph.D.1,
  2. A. O. Danquah Ph.D.2,
  3. Cin Lam Thang3 and
  4. X. Zhao Ph.D.3

Published Online: 26 APR 2012

DOI: 10.1002/9781118308035.ch42

Food Biochemistry and Food Processing, Second Edition

Food Biochemistry and Food Processing, Second Edition

How to Cite

Boye, J. I., Danquah, A. O., Lam Thang, C. and Zhao, X. (2012) Food Allergens, in Food Biochemistry and Food Processing, Second Edition (ed B. K. Simpson), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118308035.ch42

Editor Information

  1. Department of Food Science & Agricultural Chemistry, McGill University, Macdonald Campus, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9, Canada

Author Information

  1. 1

    Food Research and Development Centre Agriculture and Agri-Food Canada 3600 Casavant Blvd. West St-Hyacinthe, Quebec, J2S 8E3, Canada

  2. 2

    Department of Home Science University of Ghana, Legon, Ghana

  3. 3

    Department of Animal Science, McGill University (Macdonald Campus) 21,111 Lakeshore Road, Ste. Anne de Bellevue Quebec, H9X 3V9, Canada

Publication History

  1. Published Online: 26 APR 2012
  2. Published Print: 8 JUN 2012

ISBN Information

Print ISBN: 9780813808741

Online ISBN: 9781118308035


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