Evaluation of methods for an oral food challenge with 8 g of hen's egg whites boiled for 20 min for hen's egg allergy in patients with egg white-specific IgE class 3 and 4 levels

Yamasaki, K., Takemura, Y., Arima, T., Masumi, H., Nagai, M., Inoue, N., & Sugimoto, K. (2020). Evaluation of methods for an oral food challenge with 8 g of hen’s egg whites boiled for 20 min for hen’s egg allergy in patients with egg white-specific IgE class 3 and 4 levels. Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology, 34(3), 359–365. https://doi.org/10.3388/jspaci.34.359