Gaseous and particulate polycyclic aromatic hydrocarbons (PAHs) emissions from commercial restaurants in Hong Kong-Reference-Cited by-同舟云学术

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Gaseous and particulate polycyclic aromatic hydrocarbons (PAHs) emissions from commercial restaurants in Hong Kong

Published:2007 Issue:12 Volume:9 Page:1402
ISSN:1464-0325
Container-title:Journal of Environmental Monitoring
language:en
Short-container-title:J. Environ. Monit.

Author:

Chen Yi,Ho Kin Fai,Ho Steven Sai Hang,Ho Wing Kei,Lee Shun Cheng,Yu Jian Zhen,Sit Elber Hoi Leung

Publisher

Royal Society of Chemistry (RSC)

Subject

Management, Monitoring, Policy and Law,Public Health, Environmental and Occupational Health,General Medicine

Link

http://pubs.rsc.org/en/content/articlepdf/2007/EM/B710259C

Reference26 articles.

1. Chemical reactions involved in the deep-fat frying of foods1

2. Measurement of Emissions from Air Pollution Sources. 1. C1 through C29 Organic Compounds from Meat Charbroiling

3. Measurement of Emissions from Air Pollution Sources. 4. C1−C27 Organic Compounds from Cooking with Seed Oils

4. Emissions from Charbroiling and Grilling of Chicken and Beef

5. Ultrafine particles and nitrogen oxides generated by gas and electric cooking

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