GROUPING STRATEGIES FOR EXPOSURE TO INHALABLE DUST, WHEAT ALLERGENS AND α-AMYLASE ALLERGENS IN BAKERIES

Updated 2026-03-25

The paper describes repeated measurements of inhalable flour dust, wheat allergens and α-amylase allergens in the bakery industry.

Access rights

open access

Keyword(s)

exposure allergens amylases dust flour immunoassay wheat industrial hygiene exposure domain

Domain

occupational exposure

Type

journalarticle

LEXCES Source Schema

Title

GROUPING STRATEGIES FOR EXPOSURE TO INHALABLE DUST, WHEAT ALLERGENS AND α-AMYLASE ALLERGENS IN BAKERIES

Description

The paper describes repeated measurements of inhalable flour dust, wheat allergens and α-amylase allergens in the bakery industry.

Identifier

https://doi.org/10.1093/annhyg/41.3.287

URL

https://academic.oup.com/annweh/article/41/3/287/172033?login=true

Owner

IRAS

Publication date

1997

Bibliographic citation

Remko Houba, Dick Heederik, Hans Kromhout, GROUPING STRATEGIES FOR EXPOSURE TO INHALABLE DUST, WHEAT ALLERGENS AND α-AMYLASE ALLERGENS IN BAKERIES, The Annals of Occupational Hygiene, Volume 41, Issue 3, June 1997, Pages 287–296, https://doi.org/10.1093/annhyg/41.3.287

Created: 2026-03-25

Last updated: 2026-03-25

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