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Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop
- Madsen, CB (author)
- Hattersley, S (author)
- Allen, KJ (author)
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- Beyer, K (author)
- Chan, CH (author)
- Godefroy, SB (author)
- Hodgson, R (author)
- Mills, ENC (author)
- Munoz-Furlong, A (author)
- Schnadt, S (author)
- Ward, R (author)
- Crevel, R (author)
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- (creator_code:org_t)
- 2011-09-21
- 2012
- English.
- In: Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology. - : Wiley. - 1365-2222. ; 42:1, s. 30-37
- Journal article (other academic/artistic)
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- Madsen, CB
- Hattersley, S
- Allen, KJ
- Beyer, K
- Chan, CH
- Godefroy, SB
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- Hodgson, R
- Mills, ENC
- Munoz-Furlong, A
- Schnadt, S
- Ward, R
- Wickman, M
- Crevel, R
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- Karolinska Institutet
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