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المؤلفون: Lucjan Jedrychowski, Harry J. Wichers
المصدر: Chemical and Biological Properties of Food Allergens
مصطلحات موضوعية: voedsel, Allergy, Celbiologie en Immunologie, food allergies, medicine.disease_cause, Food biotechnology, allergenen, Allergen, immune system diseases, Biological property, Levensmiddelenchemie, otorhinolaryngologic diseases, medicine, allergens, Food allergens, overgevoeligheid, VLAG, AFSG Food Quality, Food Chemistry, business.industry, food, digestive, oral, and skin physiology, respiratory system, medicine.disease, Clinical method, respiratory tract diseases, Biotechnology, Food intolerance, Cell Biology and Immunology, WIAS, voedselallergieën, hypersensitivity, business
وصف الملف: application/octet-stream
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a88a364a32c53b4b1cc83067e867508aTest
https://doi.org/10.1201/9781420058574Test -
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3كتاب إلكتروني