Table of Contents
Journal of Allergy
Volume 2010, Article ID 238573, 5 pages
http://dx.doi.org/10.1155/2010/238573
Research Article

In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

1Institute of Biochemistry and Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
2Bundesforschungsanstalt für Ernährung und Lebensmittel, Institute of Meat Technology, E.-C. Baumann-Straße 20, 95326 Kulmbach, Germany

Received 21 December 2009; Accepted 13 January 2010

Academic Editor: Fabienne Ranceé

Copyright © 2010 Sabine Hildebrandt et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Sabine Hildebrandt, Larsen Schütte, Stefan Stoyanov, Günther Hammer, Hans Steinhart, and Angelika Paschke, “In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat,” Journal of Allergy, vol. 2010, Article ID 238573, 5 pages, 2010. https://doi.org/10.1155/2010/238573.