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The impact of years of training and possible technical, procedural, and individual risk factors for the development of atopic symptoms among bakery and confectionery trainees

Crossref DOI link: https://doi.org/10.1007/s00420-024-02079-7

Published Online: 2024-07-01

Published Print: 2024-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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