Agricultural and Food SciencesMedicine
Characteristics of cow's milk proteins including allergenic properties and methods for its reduction
J. Miciński, I. Kowalski, G. Zwierzchowski, J. Szarek, B. Pierożyński, Elwira Zabłocka
2013.9.1Polish Annals of Medicine
tlooto Summary
Prevalence of food allergy is so high that it may be considered a disease of civilization, therefore, attention should be paid to food technological processes that may eliminate or reduce allergenicity of cow's milk proteins.
Abstract
Abstract is not available.
Citation format
MICIŃSKI, J., et al. Characteristics of cow's milk proteins including allergenic properties and methods for its reduction. Polish Annals of Medicine, 2013, 20: 69–76.