Effect of cooked and raw egg consumption on ovalbumin content of human milk: a randomized, double-blind, cross-over trial
Article first published online: 21 FEB 2005
Clinical & Experimental Allergy
Volume 35, Issue 2, pages 173–178, February 2005
How to Cite
Palmer, D. J., Gold, M. S. and Makrides, M. (2005), Effect of cooked and raw egg consumption on ovalbumin content of human milk: a randomized, double-blind, cross-over trial. Clinical & Experimental Allergy, 35: 173–178. doi: 10.1111/j.1365-2222.2005.02170.x
- Issue published online: 21 FEB 2005
- Article first published online: 21 FEB 2005
- Submitted 30 March 2004; revised 2 September 2004; accepted 2 December 2004
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