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12-03-2008, Incredible, Hypoallergenic Egg: New Process To Hel
ScienceDaily (Mar. 5, 2008) ScienceDaily (Mar. 5, 2008). People who suffer from egg allergies may soon be able to have their quiche and eat it too. Chemists in Germany and Switzerland report development of a new process that greatly reduces allergens in eggs and may lead to safer, more specialized food products for individuals with egg allergies. For the full story, please surf to www.sciencedaily.com
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