Food Allergen Thresholds of Reactivity

Steve L. Taylor, Jonathan O.B. Hourihane, Joseph L. Baumert

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations
Original languageEnglish (US)
Title of host publicationFood Allergy
Subtitle of host publicationAdverse Reactions to Foods and Food Additives: Fifth Edition
Publisherwiley
Pages90-99
Number of pages10
ISBN (Electronic)9781118744185
ISBN (Print)9780470672556
DOIs
Publication statusPublished - Feb 24 2014

ASJC Scopus subject areas

  • Medicine(all)
  • Health Professions(all)

Cite this

Taylor, S. L., Hourihane, J. O. B., & Baumert, J. L. (2014). Food Allergen Thresholds of Reactivity. In Food Allergy: Adverse Reactions to Foods and Food Additives: Fifth Edition (pp. 90-99). wiley. https://doi.org/10.1002/9781118744185.ch6