@article{4cabb60074a34ef083de48e6fdbfc11c,
title = "Contact dermatitis due to an emulsifying agent in a baker",
keywords = "Allergic contact dermatitis, Baker, Dough improver, Emulsifiers, Food additives, Foodmuls E 3137, Occupational",
author = "Colombina Vincenzi and Caterina Stinchi and Cinzia Ricci and Antonella Tosti",
note = "Copyright: Copyright 2016 Elsevier B.V., All rights reserved.",
year = "1995",
month = jan,
doi = "10.1111/j.1600-0536.1995.tb00852.x",
language = "English (US)",
volume = "32",
pages = "57",
journal = "Contact Dermatitis",
issn = "0105-1873",
publisher = "Wiley-Blackwell",
number = "1",
}