Metadata language
Właściwości immunogenne wybranych produktów żywnościowych
Subtitle:Immunogenic properties of selected food products
Creator:Wróblewska, Barbara ; Jędrychowski, Lucjan
Publisher:Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN
Date issued/created: Subject and Keywords: Abstract:Food allergy is caused mainly by cow milk, eggs, fish, citrus fruits and peanuts. Excluding the above-mentioned products from the diet for atopic peopleis the most effective way of dealing with the problem. Additionally some foodcomponents can cross react and some hidden allergens can occur in food products. The estimation of the allergenic properties of various food products appears to be a very important problem nowadays
Relation:Biotechnologia, vol.54, 3 (2001)-.
Volume: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Biblioteka Instytutu Chemii Bioorganicznej PAN
Language: Language of abstract: Temporal coverage: Rights:Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0
Terms of use: Digitizing institution:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Original in:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Projects co-financed by: Access: