Reducing dust and allergen exposure in bakeries
Bakers have a continuing high incidence of occupational allergic asthma. In factory bakeries they are exposed not only to flour dust containing allergens, but also improvers whose ingredients enhance the strength and workability of the dough and its speed of rising. Improvers are flour-based but can...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
American Institute of Mathematical Sciences
2017-12-01
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| Series: | AIMS Allergy and Immunology |
| Subjects: | |
| Online Access: | http://www.aimspress.com/Allergy/article/1740/fulltext.html |