Keiko Ozawa, Yasuko Kato: "Allergenic activities of the various cooked eggs and processed foods supplemented with egg estimated by the amount of salt soluble ovomucoid"Nippon Shokuhinn Kagaku Kaishi(in Japanese). 49(3). 145-154 (2002)
Keiko Ozawa, Yasuko Kato: "Allergenic activities of the various cooked eggs and processed foods supplemented with egg estimated by the amount of salt soluble ovomucoid"Nippon Shokuhinn Kagaku Kaishi(in Japanese). 49(3). 145-154 (2002)
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Keiko Ozawa、Yasuko Kato：“通过盐溶性卵类粘蛋白的量估算各种煮熟的鸡蛋和添加鸡蛋的加工食品的致敏活性”Nippon Shokuhinn Kagaku Kaishi（日文）。
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