Vol.1 Nr.1 2019 01/11/2019
Maurizio Paleologo
Comparing food producers and caterers: what differences exist for managing allergens? The majority of food allergens so far studied show common features: they are low molecular weight proteins (10-70 kd) and they are stable in the presence of heat, proteases, and acid. Allergic reactions are relatively dose-independent and there is great variabi [...]
