Article info

Download PDFPDF
Effect of an intervention aimed at reducing the risk of allergic respiratory disease in bakers: change in flour dust and fungal alpha-amylase levels
  1. Tim Meijster, TNO Quality of Life, Department of Food and Chemical Risk Analysis, Zeist, The Netherlands; tim.meijster{at}tno.nl
View Full Text

Citation

Meijster T, Tielemans E, Heederik D
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 
July 17, 2009

Article Versions

Request permissions

If you wish to reuse any or all of this article please use the link below which will take you to the Copyright Clearance Center’s RightsLink service. You will be able to get a quick price and instant permission to reuse the content in many different ways.