Allergens and irritants in baker's trade [Allergene und Irritanzien im Backerhandwerk]

DC ElementWertSprache
dc.contributor.authorStraube, M.D.
dc.contributor.authorSzliska, C.
dc.contributor.authorSchwanitz, H.J.
dc.date.accessioned2021-12-23T16:27:30Z-
dc.date.available2021-12-23T16:27:30Z-
dc.date.issued1996
dc.identifier.issn03445062
dc.identifier.urihttps://osnascholar.ub.uni-osnabrueck.de/handle/unios/15484-
dc.description.abstractAllergic respiratory diseases in bakers represent frequent occupational diseases. Not only natural components of flour, but also baking additives are associated with a high risk of allergic rhinitis or allergic bronchial asthma. Not only increasing of respiratory diseases, but also occupational skin diseases have to be considered. Relevant allergens, irritants and possible protective measures in the workplace are reviewed.
dc.language.isode
dc.publisherDustri-Verlag Dr. Karl Feistle
dc.relation.ispartofAllergologie
dc.subject(contact)-allergens
dc.subjectallergen, adult
dc.subjectallergic rhinitis
dc.subjectallergy
dc.subjectbaker's asthma
dc.subjectbaker's dermatoses
dc.subjectbaking additives
dc.subjecthuman
dc.subjectirritants
dc.subjectoccupational asthma
dc.subjectoccupational skin disease
dc.subjectprotective labour measures
dc.subjectreview
dc.titleAllergens and irritants in baker's trade [Allergene und Irritanzien im Backerhandwerk]
dc.typereview
dc.identifier.scopus2-s2.0-0029805588
dc.identifier.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-0029805588&partnerID=40&md5=f7f372df91d8798b449fb104ddcdc238
dc.description.volume19
dc.description.issue11
dc.description.startpage494
dc.description.endpage499
dcterms.isPartOf.abbreviationALLERGOLOGIE
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