Bokus
DD Metcalfe, Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon - Food Allergy, E-bok

E-bok, Engelska, 2009

Food Allergy

Adverse Reactions to Foods and Food Additives

Av DD Metcalfe, Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon

1916 kr

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Beskrivning
Applying a scientific approach this unique 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 asthe 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. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.
Produktinformation
  • Utgivningsdatum: 2009-01-15
  • Språk: Engelska
  • ISBN: 9781444300062
  • Förlag: John Wiley and Sons Ltd
  • Upplaga: 4
  • Mått: 229 x 285 x 37 mm
  • Vikt: 2 158 g
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Mer om författaren

Dean D. Metcalfe, MD, Chief, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Maryland, USA.Hugh A. Sampson, MD, Professor of Pediatrics and Immunobiology; Dean for Translational Biomedical Sciences; Chief of Pediatric Allergy and Immunology, Mount Sinai School of Medicine, New York, New York, USA. Ronald A. Simon, MD, Head, Division of Allergy, Asthma, and Immunology; Adjunct Member, Department of Molecular and Experimental Medicine, The Scripps Research Institute, La Jolla, California.

Recensioner i media

"A practical readable reference for use in the hospital or private practice setting." (Food Science and Technology Abstracts, 2009) “This excellent book covers a wide variety of topics pertinent to adverse reactions to foods. It contains an overview of information unparalleled by other books on general allergy or nutrition.” (Pediatrics, March 2009)“Food Allergy offers a rational, evidence-based analysis of current knowledge and is a must read for allergy/immunology physicians in practice, primary care physicians, and others who wish to improve their ability to address patient concerns about adverse reactions to foods.” (JAMA, Journal of the AMA, February, 2009)“Provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies. Contains an overview of information unparalleled by other books on general allergy or nutrition.” (Doody's Reviews)

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