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Effect of an intervention aimed at reducing the risk of allergic respiratory disease in bakers: change in flour dust and fungal alpha-amylase levels
- Tim Meijster, TNO Quality of Life, Department of Food and Chemical Risk Analysis, Zeist, The Netherlands; tim.meijster{at}tno.nl
Citation
Effect of an intervention aimed at reducing the risk of allergic respiratory disease in bakers: change in flour dust and fungal alpha-amylase levels
Publication history
- Accepted February 18, 2009
- First published April 13, 2009.
Online issue publication
April 27, 2016
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2009 BMJ Publishing Group