https://scholars.lib.ntu.edu.tw/handle/123456789/601647
標題: | Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants | 作者: | Pan C.-H. Shih T.-S. Chen C.-J. Hsu J.-H. Wang S.-C. Huang C.-P. Kuo C.-T. KUEN-YUH WU Hu H. CHANG-CHUAN CHAN |
公開日期: | 2011 | 卷: | 68 | 期: | 1 | 起(迄)頁: | 10-15 | 來源出版物: | Occupational and Environmental Medicine | URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-78651409651&doi=10.1136%2foem.2009.049767&partnerID=40&md5=8ab8c3913a7063d5ac25248aa4271b6c https://scholars.lib.ntu.edu.tw/handle/123456789/601647 |
ISSN: | 1351-0711 | DOI: | 10.1136/oem.2009.049767 |
顯示於: | 食品安全與健康研究所 |
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