An investigation on hazardous and odorous pollutant emission during cooking activities
about
Odor and VOC emissions from pan frying of mackerel at three stages: raw, well-done, and charred.Is household air pollution a risk factor for eye disease?Volatile organic compounds in asthma diagnosis: a systematic review and meta-analysis.The use of cell phone and insight into its potential human health impacts.Thermal decomposition products of butyraldehyde.Perspective for Future Research Direction About Health Impact of Ambient Air Pollution in China.An exploration on the suitability of airborne carbonyl compounds analysis in relation to differences in instrumentation (GC-MS versus HPLC-UV) and standard phases (gas versus liquid).Volatile organic compounds emitted by the stacks of restaurants
P2860
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P2860
An investigation on hazardous and odorous pollutant emission during cooking activities
description
scientific article published on 22 February 2011
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована у квітні 2011
@uk
name
An investigation on hazardous and odorous pollutant emission during cooking activities
@en
An investigation on hazardous and odorous pollutant emission during cooking activities
@nl
type
label
An investigation on hazardous and odorous pollutant emission during cooking activities
@en
An investigation on hazardous and odorous pollutant emission during cooking activities
@nl
prefLabel
An investigation on hazardous and odorous pollutant emission during cooking activities
@en
An investigation on hazardous and odorous pollutant emission during cooking activities
@nl
P1476
An investigation on hazardous and odorous pollutant emission during cooking activities
@en
P2093
Ehsanul Kabir
P304
P356
10.1016/J.JHAZMAT.2011.01.113
P407
P50
P577
2011-02-22T00:00:00Z