title: Does the amount of egg protein and type of preparation influence tolerability of baked egg products and potential development of regular egg tolerance in egg-allergic children?
authors.affiliation: Division of Pediatric Allergy & Immunology, University of California, San Diego, Rady Children's Hospital San Diego, San Diego, California. Electronic address: saleonard@ucsd.edu.
authors.forename: Stephanie A
authors.initials: SA
authors.lastname: Leonard
mesh_terms: D002648:Child; D021181:Egg Hypersensitivity / Q000276:immunology*; D004527:Egg Proteins / Q000276:immunology* / Q000378:metabolism*; D004531:Eggs / Q000032:analysis; D006801:Humans; D007108:Immune Tolerance / Q000276:immunology*
chemical_list: D004527:Egg Proteins