| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 579651 | Journal of Hazardous Materials | 2011 | 12 Pages |
Abstract
⺠We investigated the emission characteristics of pollutants in relation to food and cooking types. ⺠The results indicated the largest pollutant emissions came from the roasted coffee seeds. ⺠Some cooking methods contribute significantly to the build up of nuisance and hazardous pollution.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Health and Safety
Authors
Ehsanul Kabir, Ki-Hyun Kim,