Food Allergy: Adverse Reactions to Food and Food Additives
D. D. Metcalfe, Hugh Sampson, Ronald Simon
Wiley, Jul 7, 2003 - Medical - 591 pages
Blackwell is pleased to present the third edition of Food Allergy: Adverse Reactions to Foods and Food Additives. In keeping with the successful formula of the previous edition, this text covers the topic of adult and pediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on seafood toxins, food colorings and flavors, as well as hidden and cross-reacting food allergies.
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