10. The Spectrum of Allergic Reactions to Foods
- Dean D. Metcalfe MD3,
- Hugh A. Sampson MD4,
- Ronald A. Simon MD5,6 and
- Gideon Lack MBBCh (Oxon), MA (Oxon), FRCPCH7
Published Online: 24 FEB 2014
This edition first published 2014 © 2008, 2010, 2014 John Wiley & Sons, Ltd
Food Allergy: Adverse Reactions to Foods and Food Additives, Fifth Edition
How to Cite
Jones, S. M. and Wesley Burks, A. (2013) The Spectrum of Allergic Reactions to Foods, in Food Allergy: Adverse Reactions to Foods and Food Additives, Fifth Edition (eds D. D. Metcalfe, H. A. Sampson, R. A. Simon and G. Lack), John Wiley & Sons Ltd, Chichester, UK. doi: 10.1002/9781118744185.ch10
Chief, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, MD, USA
Kurt Hirschhorn Professor of Pediatrics, Dean for Translational Biomedical Sciences, Director, Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY, USA
Head, Division of Allergy, Asthma and Immunology, Scripps Clinic, San Diego, CA, USA
Adjunct Professor, Department of Molecular and Experimental Medicine, Scripps Research Institute, La Jolla, CA, USA
Professor of Paediatric Allergy, King's College London Clinical Lead for Allergy Service, Guy's and St Thomas' NHS Foundation Trust, St Thomas' Hospital, London, UK
- Published Online: 24 FEB 2014
- Published Print: 10 DEC 2013
Print ISBN: 9780470672556
Online ISBN: 9781118744185
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