Add to ORKGTranslated from German (Z. Hautkr. v. 66(11) p. 966-967)SIGLEAvailable from British Library Document Supply Centre-DSC:9022.381(HSE-Trans--16028)T / BLDSC - British Library Document Supply CentreGBUnited Kingdo
Fungal alpha-amylase is a flour supplement which is added to improve the quality of bakery products....
Translated from German (Dtsch. Med. Wschr. 1998 (113) p. 1275-1278)SIGLEAvailable from British Libra...
SIGLEAvailable from British Library Document Supply Centre-DSC:DXN028582 / BLDSC - British Library D...
Translated from Italian (Med. del Lavoro 1994 v.85(2) p. 142-148)SIGLEAvailable from British Library...
Translated from French (Rev. fr. Allergol. 1991 v.31(1) p. 56-58)SIGLEAvailable from British Library...
Translated from GermanAvailable from British Library Document Supply Centre-DSC:9022.381(HSE-Trans--...
Aims: To assess the prevalence of sensitisation to a range of exogenous fungal enzymes used in baker...
alpha-Amylase, an enzyme commonly used in flour additives, has been reported to be an important caus...
BackgroundOccupational allergy has been described in employees working in contact with mealworms in ...
Occupational exposure to high-molecular-weight allergens is a risk factor for the development and pa...
Occupational allergy is defined as allergy caused by exposure to a product that is present in the wo...
AIMS: To explore relations between exposure to fungal alpha-amylase and the risk of new work related...
Objectives—To assess the prevalence of enzyme sensitisation in the animal feed industry. Methods—A c...
Xylanase from Aspergillus niger (ANX) is widely used in bakeries as a processing aid since it stabil...
Background: Cellulose is an insoluble plant polysaccharide produced from soft-wood pulp. Although ch...
Fungal alpha-amylase is a flour supplement which is added to improve the quality of bakery products....
Translated from German (Dtsch. Med. Wschr. 1998 (113) p. 1275-1278)SIGLEAvailable from British Libra...
SIGLEAvailable from British Library Document Supply Centre-DSC:DXN028582 / BLDSC - British Library D...
Translated from Italian (Med. del Lavoro 1994 v.85(2) p. 142-148)SIGLEAvailable from British Library...
Translated from French (Rev. fr. Allergol. 1991 v.31(1) p. 56-58)SIGLEAvailable from British Library...
Translated from GermanAvailable from British Library Document Supply Centre-DSC:9022.381(HSE-Trans--...
Aims: To assess the prevalence of sensitisation to a range of exogenous fungal enzymes used in baker...
alpha-Amylase, an enzyme commonly used in flour additives, has been reported to be an important caus...
BackgroundOccupational allergy has been described in employees working in contact with mealworms in ...
Occupational exposure to high-molecular-weight allergens is a risk factor for the development and pa...
Occupational allergy is defined as allergy caused by exposure to a product that is present in the wo...
AIMS: To explore relations between exposure to fungal alpha-amylase and the risk of new work related...
Objectives—To assess the prevalence of enzyme sensitisation in the animal feed industry. Methods—A c...
Xylanase from Aspergillus niger (ANX) is widely used in bakeries as a processing aid since it stabil...
Background: Cellulose is an insoluble plant polysaccharide produced from soft-wood pulp. Although ch...
Fungal alpha-amylase is a flour supplement which is added to improve the quality of bakery products....
Translated from German (Dtsch. Med. Wschr. 1998 (113) p. 1275-1278)SIGLEAvailable from British Libra...
SIGLEAvailable from British Library Document Supply Centre-DSC:DXN028582 / BLDSC - British Library D...