Highly Polar Organic Compounds Present in Meat Smoke-Reference-Cited by-同舟云学术

Highly Polar Organic Compounds Present in Meat Smoke

Published:1999-08-24 Issue:19 Volume:33 Page:3313-3316
ISSN:0013-936X
Container-title:Environmental Science & Technology
language:en
Short-container-title:Environ. Sci. Technol.

Author:

Nolte Christopher G.¹,Schauer James J.¹,Cass Glen R.¹,Simoneit Bernd R. T.¹

Affiliation:

1. Environmental Engineering Science Department, California Institute of Technology, Pasadena, California 91125, and Petroleum and Environmental Geochemistry Group, College of Oceanic and Atmospheric Sciences, Oregon State University, Corvallis, Oregon 97331

Publisher

American Chemical Society (ACS)

Subject

Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/es990122v

Reference13 articles.

1. Sources of fine organic aerosol. 1. Charbroilers and meat cooking operations

2. Source apportionment of airborne particulate matter using organic compounds as tracers

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