Enzyme exposure and enzyme sensitisation in the baking industry.

OBJECTIVES: To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry. METHODS: A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory. Sensitisation to enzymes, flours, and storage mites was examined by skin prick and...

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Detaylı Bibliyografya
Asıl Yazarlar: Vanhanen, M, Tuomi, T, Hokkanen, H, Tupasela, O, Tuomainen, A, Holmberg, P C, Leisola, M, Nordman, H
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1996
Konular:
Research Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC1128573/
https://ncbi.nlm.nih.gov/pubmed/8943831
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