Allergic airway disease in Italian bakers and pastry makers

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      <subfield code="a">Allergic disease in bakers has been studied by many authors and numerous potential allergens have been described. The most often recognised source of occupational disease among these workers in wheat, but other cereals, mites, weevils, moulds, and enzymes have been proposed as occupational allergens. Both environmental and host factors are important determinants of occupational asthma for workers exposed to wheat or other high molecular weight substances</subfield>
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      <subfield code="g">nº 8, August 1994 ; p. 548-552</subfield>
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