Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study | Occupational & Environmental Medicine

Subscribe
Log In More

Log in via Institution
Log in via OpenAthens

Log in using your username and password
For personal accounts OR managers of institutional accounts

Username *

Password *

Forgot your log in details?Register a new account?
Forgot your user name or password?
Basket
Search More

Search for this keyword

Advanced search

Close More
Main menu

Latest content

Current issue

Archive

Authors

About
Subscribe
Log in More

Log in via Institution
Log in via OpenAthens

Log in using your username and password
For personal accounts OR managers of institutional accounts

Username *

Password *

Forgot your log in details?Register a new account?
Forgot your user name or password?
BMJ Journals

Citation Tools

Workplace

Original article

Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study

Download to a citation manager

Download the citation for this article by clicking on one of the following citation managers:

Cite this article as:: Budnik LT, Scheer E, Burge PS, et al

Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study

Occupational and Environmental Medicine 2017;74:39-45.