Occupational contact dermatitis from protein in sea products: who is the most affected, the fisherman or the chef? - Université de Bretagne Occidentale Access content directly
Journal Articles Journal of Occupational Medicine and Toxicology Year : 2017

Occupational contact dermatitis from protein in sea products: who is the most affected, the fisherman or the chef?

Lodde B
  • Function : Author
Laboratoire d'Études et de Recherche en Sociologie
Cros P
  • Function : Author
Roguedas-Contios Am
  • Function : Author
Pougnet R
  • Function : Author
Lucas D
  • Function : Author
Jean-Dominique Dewitte
  • Function : Author
Laboratoire d'Études et de Recherche en Sociologie

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Humanities and Social Sciences Sociology

MAHEBENA ALAOUI  : Connect in order to contact the contributor

https://hal.univ-brest.fr/hal-02182026

Submitted on : Friday, July 12, 2019-3:25:46 PM

Last modification on : Wednesday, November 3, 2021-5:47:36 AM

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hal-02182026 , version 1 (12-07-2019)

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  • HAL Id : hal-02182026 , version 1

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Lodde B, Cros P, Roguedas-Contios Am, Pougnet R, Lucas D, et al.. Occupational contact dermatitis from protein in sea products: who is the most affected, the fisherman or the chef?. Journal of Occupational Medicine and Toxicology, 2017. ⟨hal-02182026⟩

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