Characterization of fresh and aged organic aerosol emissions from meat charbroiling
Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol- and gas-phase emissions from meat charbroiling were characterized. Greek souvlakia with pork were cooked using a commercial charbroiler and a fraction of the emissions were introduc...
Guardat en:
| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Copernicus Publications
2017-06-01
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| Col·lecció: | Atmospheric Chemistry and Physics |
| Accés en línia: | http://www.atmos-chem-phys.net/17/7143/2017/acp-17-7143-2017.pdf |
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