- Title
- Determinants of Wheat Antigen and Fungal α-Amylase Exposure in Bakeries
- Creators
- Igor Burstyn - a Occupational Hygiene Programme, University of British Columbia, 3rd Floor–2206 East Mall, Vancouver, B.C., Canada, V6T 1Z3, b Currently at Wageningen Agricultural University, Environmental and Occupational Health, P.O. Box 238, 6700 AE Wageningen, The Netherlands; fax (+31) 317 485 278; e-mail: Igor.Burstyn@staff.eoh.wau.nlKay Teschke - a Occupational Hygiene Programme, University of British Columbia, 3rd Floor–2206 East Mall, Vancouver, B.C., Canada, V6T 1Z3Karen Bartlett - a Occupational Hygiene Programme, University of British Columbia, 3rd Floor–2206 East Mall, Vancouver, B.C., Canada, V6T 1Z3Susan M Kennedy - a Occupational Hygiene Programme, University of British Columbia, 3rd Floor–2206 East Mall, Vancouver, B.C., Canada, V6T 1Z3
- Publication Details
- American Industrial Hygiene Association journal, v 59(5)
- Publisher
- Taylor and Francis
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Environmental and Occupational Health
- Web of Science ID
- WOS:000073952500003
- Scopus ID
- 2-s2.0-0032061025
- Other Identifier
- 991014878626004721
Journal article
Determinants of Wheat Antigen and Fungal α-Amylase Exposure in Bakeries
American Industrial Hygiene Association journal, v 59(5)
May 1998
PMID: 9858974
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web of Science research areas
- Environmental Sciences
- Public, Environmental & Occupational Health