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Effect of heat on the anaphylactic-sensitising capacity of cows' milk, gots' milk, and various infant formulae fed to guinea-pigs.
Cows' milk--fresh, boiled, and processed in different ways for the domestic market, and various infant milk formulae--was investigated for its sensitising capacity in the guinea-pig after being fed for 37 days. The anaphylactic sensitising capacity was considerably reduced by heat-treatment. As...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
1981
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1627147/ https://ncbi.nlm.nih.gov/pubmed/7212755 |
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