Yoko Kamada

Articles:  1-1 of 1

  • The influence to the decrease of antigen ovomucoid in egg white by the processing operation  [in Japanese]

    鎌田 陽子 , 宮長 恭子 , 松井 美恵 , 深田 瑠美 , 高橋 享子 , Yoko Kamada , Kyoko Miyanaga , Mie Matsui , Rumi Fukada , Kyoko Takahashi

    In most cases, egg allergy is caused by ovomucoid (OM) in egg white. OM is said as allergen of egg whites. Determine the quantity of OM in processed foods containing egg is important for allergy patie …

    武庫川女子大学紀要. 自然科学編 (50), 103-107, 2003-03-31

    IR  DOI 

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