Confectionery and Candy Makers
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-02035-3_132.pdf
Reference69 articles.
1. Bangha E, Elsner P (1996) Skin problems in sugar artists. Br J Dermatol 135:772–774
2. Bauer A, Kelterer D, Stadeler M et al (2001a) The prevention of occupational hand dermatitis in bakers, confectioners and employees in the catering trades. Preliminary results of a skin prevention program. Contact Dermatitis 44(2):85–88
3. Bauer A, Bartsch R, Hersmann C et al (2001b) Occupational hand dermatitis in food industry apprentices: results of a 3-year follow-up cohort study. Int Arch Occup Environ Health 74(6):437–442
4. Bauer A, Geier J, Elsner P (2002) Type IV allergy in the food processing industry: sensitization profiles in bakers, cooks and butchers. Contact Dermatitis 46:228–235
5. Bedello PG, Goitre M, Cane D (1982) Contact dermatitis and flare from food flavouring agents. Contact Dermatitis 8(2):143–144
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