Cite
HARVARD Citation
Bartnikas, L. et al. (2015). Ovomucoid Specific Immunoglobulin E as a Predictor of Tolerance to Cooked Egg. Allergy & rhinology. 6 (3), p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Bartnikas, L. et al. (2015). Ovomucoid Specific Immunoglobulin E as a Predictor of Tolerance to Cooked Egg. Allergy & rhinology. 6 (3), p. . [Online].