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    المساهمون: Food Standards Agency

    المصدر: Turner, P J, Ridd, M J, O'Brien, J & al., E 2021, ' Identifying key priorities for research to protect the consumer with food hypersensitivity : A UK Food Standards Agency Priority Setting Exercise ', Clinical and Experimental Allergy, vol. 51, no. 10, pp. 1322-1330 . https://doi.org/10.1111/cea.13983
    Turner, P J, Andoh-Kesson, E, Baker, S, Baracaia, A, Barfield, A, Barnett, J, Brunas, K, Chan, C-H, Cochrane, S, Cowan, K, Feeney, M, Flanagan, S, Fox, A, George, L, Gowland, M H, Heeley, C, Kimber, I, Knibb, R, Langford, K, Mackie, A, McLachlan, T, Regent, L, Ridd, M, Roberts, G, Rogers, A, Scadding, G, Stoneham, S, Thomson, D, Urwin, H, Venter, C, Walker, M, Ward, R, Yarham, R, Young, M & O'Brien, J 2021, ' Identifying key priorities for research to protect the consumer with food hypersensitivity : a UK Food Standards Agency Priority Setting Exercise ', Clinical and Experimental Allergy, vol. 51, no. 10, pp. 1322-1330 . https://doi.org/10.1111/cea.13983

    وصف الملف: application/pdf

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    المصدر: Food and Chemical Toxicology, 80, 223-240
    Food and Chemical Toxicology 80 (2015)

    وصف الملف: application/pdf; application/octet-stream

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