Author:
SHIBAHARA Yusuke,II Toshihiro,WANG Jun,YAMADA Shoichi,SHIOMI Kazuo
Publisher
Japanese Society for Food Hygiene and Safety
Reference23 articles.
1. 1) Akiyama, H., Imai, T., Ebisawa, M. Japan food allergen labeling regulation-history and evaluation. Adv. Food Nutr. Res., 62, 139–171 (2011).
2. 2) Futo, S. Food allergens: current topics of labeling system and testing methods. Shokuhin To Kaihatsu (Food Processing and Ingredients), 40, 11–13 (2005).
3. 3) Elsayed, S., Aas, K. Isolation of purified allergens (cod) by isoelectric focusing. Int. Arch. Allergy Immunol., 40, 428–438 (1971).
4. 4) Elsayed, S., Bennich, H. The primary structure of allergen M from cod. Scand. J. Immunol., 4, 203–208 (1975).
5. 5) Shiomi, K., Hamada, Y., Sekiguchi, K., Shimakura, K., Nagashima, Y. Two classes of allergens, parvalbumins and higher molecular weight substances, in Japanese eel and bigeye tuna. Fish. Sci., 65, 943–948 (1999).
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献