Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations-Reference-Cited by-同舟云学术

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Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations

Published:2018-08 Issue: Volume:633 Page:1429-1436
ISSN:0048-9697
Container-title:Science of The Total Environment
language:en
Short-container-title:Science of The Total Environment

Author:

Gysel Nicholas,Dixit Poornima,Schmitz Debra A.,Engling Guenter,Cho Arthur K.,Cocker David R.,Karavalakis Georgios

Funder

University of California, Riverside

Publisher

Elsevier BV

Subject

Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering

Reference54 articles.

1. Emissions and indoor concentration of particulate matter and its specific chemical components from cooking: a review;Abdullahi;Atmos. Environ.,2013

2. Contributions from transport, solid fuel burning and cooking to primary organic aerosols in two UK cities;Allan;Atmos. Chem. Phys.,2010

3. Particle emission factors during cooking activities;Buonanno;Atmos. Environ.,2009

4. Gaseous and particulate polycyclic aromatic hydrocarbons (PAHs) emissions from commercial restaurants in Hong Kong;Chen;J. Environ. Monit.,2007

5. Characterizations of cis-pinonic acid and n-fatty acids on fine aerosols in the lower Fraser Valley during Pacific 2001 Air Quality Study;Cheng;Atmos. Environ.,2004

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