Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants-Reference-Cited by-同舟云学术

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Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants

Published:2010-09-30 Issue:1 Volume:68 Page:10-15
ISSN:1351-0711
Container-title:Occupational and Environmental Medicine
language:en
Short-container-title:Occupational and Environmental Medicine

Author:

Pan C.-H.,Shih T.-S.,Chen C.-J.,Hsu J.-H.,Wang S.-C.,Huang C.-P.,Kuo C.-T.,Wu K.-Y.,Hu H.,Chan C.-C.

Publisher

BMJ

Subject

Public Health, Environmental and Occupational Health

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lung deposition of PM-bound trace elements and corresponding human health risk assessment in commercial kitchens serving Mediterranean cuisine;Atmospheric Pollution Research;2024-09

2. Impact of vegetarian and vegan cooking on indoor air quality;Applied Spectroscopy Reviews;2024-06-05

3. The impact of automated control of indoor air pollutants on cardiopulmonary health, environmental comfort, sleep quality in a simulated apartment: A crossover experiment protocol;Frontiers in Built Environment;2023-02-08

4. Toxicity of cooking oil fumes and prevention of occupational diseases: a literature review;Toxicology and Environmental Health Sciences;2022-12-19

5. Exposure characteristics and risk assessment of air particles in a Chinese hotel kitchen;Frontiers in Public Health;2022-10-25

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