Contact dermatitis due to an emulsifying agent in a baker

Colombina Vincenzi; Caterina Stinchi; Cinzia Ricci; Antonella Tosti

doi:10.1111/j.1600-0536.1995.tb00852.x

Contact dermatitis due to an emulsifying agent in a baker

Colombina Vincenzi, Caterina Stinchi, Cinzia Ricci, Antonella Tosti

Research output: Contribution to journal › Article

Original language	English (US)
Pages (from-to)	57
Number of pages	1
Journal	Contact dermatitis
Volume	32
Issue number	1
DOIs	https://doi.org/10.1111/j.1600-0536.1995.tb00852.x
State	Published - Jan 1995
Externally published	Yes

Keywords

Allergic contact dermatitis
Baker
Dough improver
Emulsifiers
Food additives
Foodmuls E 3137
Occupational

ASJC Scopus subject areas

Dermatology
Toxicology
Immunology

Access to Document

10.1111/j.1600-0536.1995.tb00852.x

Cite this

Vincenzi, C., Stinchi, C., Ricci, C., & Tosti, A. (1995). Contact dermatitis due to an emulsifying agent in a baker. Contact dermatitis, 32(1), 57. https://doi.org/10.1111/j.1600-0536.1995.tb00852.x

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author = "Colombina Vincenzi and Caterina Stinchi and Cinzia Ricci and Antonella Tosti",

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