Exposure to flour dust in UK bakeries: current use of control measures

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<rdf:Description>
<dc:creator>Elms, J.</dc:creator>
<dc:creator>Elms, J.</dc:creator>
<dc:date>2005-01-01</dc:date>
<dc:description xml:lang="es">The conclusions derived in this article are based upon the use of a statistical model, but clearly, if bakeries and individuals employ good working practices, with correct use of local exhaust ventilation, they should be able to to comply with the MEL (maximum exposure limit)</dc:description>
<dc:identifier>https://documentacion.fundacionmapfre.org/documentacion/publico/es/bib/58487.do</dc:identifier>
<dc:language>eng</dc:language>
<dc:rights xml:lang="es">InC - http://rightsstatements.org/vocab/InC/1.0/</dc:rights>
<dc:subject xml:lang="es">Higiene industrial</dc:subject>
<dc:subject xml:lang="es">Control de riesgos</dc:subject>
<dc:subject xml:lang="es">Modelos estadísticos</dc:subject>
<dc:subject xml:lang="es">Harina</dc:subject>
<dc:subject xml:lang="es">Industria alimentaria</dc:subject>
<dc:subject xml:lang="es">Enfermedades respiratorias</dc:subject>
<dc:subject xml:lang="es">Reino Unido</dc:subject>
<dc:subject xml:lang="es">Ventilación</dc:subject>
<dc:subject xml:lang="es">Inhalación</dc:subject>
<dc:type xml:lang="es">Artículos y capítulos</dc:type>
<dc:title xml:lang="es">Exposure to flour dust in UK bakeries: current use of control measures</dc:title>
<dc:title xml:lang="es">Título: The Annals of occupational hygiene</dc:title>
<dc:relation xml:lang="es">En: The Annals of occupational hygiene. - Oxford : Oxford University Press. - Vol. 49, nº 1, January 2005 ; p. 85-91</dc:relation>
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