Determinants of wheat antigen and fungal alpha-amylase exposure in bakeries.

I. Burstyn, K. Teschke, K. Bartlett, S.M. Kennedy

    Research output: Contribution to journalArticleAcademicpeer-review

    22 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)313-320
    JournalAmerican Industrial Hygiene Association Journal
    Volume59
    Publication statusPublished - 1998

    Keywords

    • Bakery
    • Control measures
    • Flour
    • Occupational exposure
    • Wheat antigen
    • α-amylase

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