Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant

Abstract Ultrafine particles have been increasingly linked to adverse health effects in restaurant workers. This study aimed to clarify the exposure characteristics and risks of ultrafine particles during the cooking process, and to provide a reasonable standard for protecting the workers in the Chi...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Xiangjing Gao, Meibian Zhang, Hua Zou, Zanrong Zhou, Weiming Yuan, Changjian Quan, Yiyao Cao
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
Materias:
R
Q
Acceso en línea:https://doaj.org/article/bf3ab7b1be804c2c9f3294460950c1b2
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares