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近藤・川口・吉野・荻田:業務用厨房内で発生する油煙の粒度分布とエアロゾルとしての特性, 日本建築学会環境系論文集, 第76巻 664号, pp. 547-554, 2011.6
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一般社団法人日本厨房工業会:業務用厨房機器に関する実態調査報告書2017年度版
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甲谷・山中ら:低放射・集中排気型厨房機器使用時のフードの捕集性能及び機器から発生する放射熱量, 空気調和・衛生工学会論文集, 第37巻 181号, pp. 1-9, 2012.4
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倉渕ら:低放射型機器を導入した業務用厨房における室内環境改善効果に関する研究: その1 調査の概要と排気捕集率の測定, 空気調和・衛生工学会大会学術講演論文集, pp. 1961-1964, 2011.8
5. 5) T. Hori, T. Kurabuchi, et al. : Study on Capture Efficiency of Exhaust Range Hood in a Commercial Kitchen. Summaries of Technical Papers of Annual Meeting, Architectural Institute of Japan, Environmental Engineering-II, pp. 613-614, 2015 (in Japanese)
堀・倉渕・鳥海ら:業務用厨房におけるフード排気捕集性能に関する研究, 日本建築学会大会学術講演梗概集, 環境工学-II, pp. 613-614, 2015.9