机译:与香港居民的烹饪活动有关的挥发性有机化合物和羰基化合物的特性及其对健康的影响
Department of Civil and Structural Engineering. Research Center for Environmental Technology and Management, The Hong Kong Polytechnic University, Hung Horn, Hong Kong, China;
SKLLQG, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an, 710075, China,Division of Atmospheric Sciences, Desert Research Institute, Reno, NV 89512, USA;
SKLLQG, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an, 710075, China;
Department of Civil and Structural Engineering. Research Center for Environmental Technology and Management, The Hong Kong Polytechnic University, Hung Horn, Hong Kong, China;
Department of Chemistry, Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China;
Hong Kong Environmental Protection Department, Wan Chai, Hong Kong, China;
cooking emissions; volatile organic compounds; carbonyl compounds; risk assessment;
机译:香港商业烹饪来源的羰基排放
机译:通过香港移民到加拿大的声音放置,影响和跨国主义通过香港移民在加拿大的声音放置,影响和跨国主义Lugar,Afecto和Transnacionalismo atravéss Voces de Inmigrantes从香港到加拿大
机译:中国住宅烹饪的VOCS的曝光特征及风险评估
机译:电视作为烹饪和饮食活动的多媒体同步通信:香港电视烹饪节目的分析
机译:女性肺癌与烹饪习惯:香港的病例对照研究。