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C. B. Madsen, S. Hattersley, K. J. Allen, K. Beyer, C.-H. Chan, S. B. Godefroy, R. Hodgson, E. N. C. Mills, A. Muñoz-Furlong, S. Schnadt, R. Ward, M. Wickman and R. Crevel Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop Clinical & Experimental Allergy 42

Article first published online: 20 SEP 2011 | DOI: 10.1111/j.1365-2222.2011.03868.x

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