Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong

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Keywords: Dim sum meal; Frying food; Hot-pot cooking; Indoor air quality (IAQ); Restaurant; Volatile organic compounds (VOCs)

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0048-9697(01)00765-3

Affiliations: Research Centre for Urban Environmental Technology and Management, Department of Civil and Structural Engineering, The Hong Kong Polytechnic University, Hung Hum, , Kowloon, Hong Kong

Publication date: November 12, 2001

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