Thanh D. Dang

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
There is emerging evidence that children with egg and cow's milk allergy who can tolerate these allergens cooked in baked goods are more likely to develop tolerance. As a result a hypothesis has arisen that exposure to egg and milk in baked goods may hasten tolerance development; however, it is unclear whether children who develop tolerance do so because(More)
  • 1