Emissions and indoor concentrations of particulate matter and its speci fi c chemical components from cooking : A review

@inproceedings{Abdullahi2013EmissionsAI,
  title={Emissions and indoor concentrations of particulate matter and its speci fi c chemical components from cooking : A review},
  author={Karimatu L. Abdullahi and Juana Maria Delgado-Saborit and R. Mark Harrison},
  year={2013}
}
< Cooking can generate appreciable aerosol within the area where cooking takes place. < Cooking aerosol is largely within the respirable size range. < Fatty acids and dicarboxylic acids are major components. < Other constituents are alkanones, alkanals, lactones, PAH, sterols and alkanes. < Raw food, cooking oil, cooking style and temperature affect aerosol composition. a r t i c l e i n f o 
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