The first book to have an industry rather than a medical approach,
Food Intolerance is an essential reference for the food service industry professional. Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book is a provides professionals with an appreciation of food intolerance, along with
its diagnosis, symptoms and management. It is an essential reference for the
food industry, covering issues such as the handling of allergenic food in retail and manufacturing as well as applicable legislation.
