Enzyme exposure and enzyme sensitisation in the baking industry
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| Tag | 1 | 2 | Value |
|---|---|---|---|
| LDR | 00000nab a2200000 i 4500 | ||
| 001 | MAP20071026264 | ||
| 003 | MAP | ||
| 005 | 20080418121408.0 | ||
| 007 | hzruuu---uuuu | ||
| 008 | 961114e19961001gbr|||| | |00010|eng d | ||
| 040 | $aMAP$bspa | ||
| 084 | $a873 | ||
| 245 | 1 | 0 | $aEnzyme exposure and enzyme sensitisation in the baking industry$cMarkku Vanhanen... [et al.] |
| 520 | $aTHe study confirmed that industrial enzymes in baking used as additives in a powdered form pose a risk of sensitisation. The no effect air concentrations for industrial enzymes are not known. Based on present knowledge, however, lowering exposures and eliminating short and high peaks by technical measures would lower the risk of sensitisation. This would be most effectively accomplished by shifting to non-dusty products | ||
| 650 | 1 | 1 | $0MAPA20080576615$aMedicina laboral |
| 650 | 1 | 1 | $0MAPA20080619480$aEnfermedades profesionales |
| 650 | 1 | 1 | $0MAPA20080601942$aIndustria alimentaria |
| 650 | 1 | 1 | $0MAPA20080546526$aCereales |
| 650 | 1 | 1 | $0MAPA20080539566$aPolvo |
| 650 | 1 | 1 | $0MAPA20080588670$aVías respiratorias |
| 700 | 1 | $0MAPA20080181611$aVanhanen, Markku | |
| 740 | 0 | $aOccupational and environmental medicine | |
| 773 | 0 | $tOccupational and environmental medicine$dLondon and Margate$gnº 10, October 1996 ; p. 670-676 |