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Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.
Madsen, C B; Hattersley, S; Allen, K J; Beyer, K; Chan, C-H; Godefroy, S B; Hodgson, R; Mills, E N C; Muñoz-Furlong, A; Schnadt, S; Ward, R; Wickman, M; Crevel, R.
Affiliation
  • Madsen CB; Department for Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Søborg, Denmark. charm@food.dtu.dk
Clin Exp Allergy ; 42(1): 30-7, 2012 Jan.
Article in En | MEDLINE | ID: mdl-22093016
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Industry / Risk Assessment / Food Hypersensitivity Type of study: Clinical_trials / Diagnostic_studies / Etiology_studies / Prognostic_studies / Risk_factors_studies Limits: Humans Country/Region as subject: Europa Language: En Journal: Clin Exp Allergy Journal subject: ALERGIA E IMUNOLOGIA Year: 2012 Document type: Article Affiliation country: Denmark Country of publication: United kingdom
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Industry / Risk Assessment / Food Hypersensitivity Type of study: Clinical_trials / Diagnostic_studies / Etiology_studies / Prognostic_studies / Risk_factors_studies Limits: Humans Country/Region as subject: Europa Language: En Journal: Clin Exp Allergy Journal subject: ALERGIA E IMUNOLOGIA Year: 2012 Document type: Article Affiliation country: Denmark Country of publication: United kingdom