Pan, Chih-Hong <br/><br/>
Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants.  [electronic resource] 

 -  Occupational and environmental medicine  Jan 2011 
 - 10-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1470-7926 
<br/><br/><label>Standard No.: </label>10.1136/oem.2009.049767  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>8-Hydroxy-2'-Deoxyguanosine<br/>Adolescent<br/>Adult<br/>Air Pollutants, Occupational--isolation & purification<br/>Air Pollution, Indoor--analysis<br/>Cooking<br/>Deoxyguanosine--analogs & derivatives<br/>Engineering--instrumentation<br/>Environmental Monitoring--methods<br/>Equipment Design<br/>Humans<br/>Male<br/>Malondialdehyde--urine<br/>Middle Aged<br/>Occupational Exposure--analysis<br/>Oxidative Stress<br/>Particulate Matter--isolation & purification<br/>Polycyclic Aromatic Hydrocarbons--isolation & purification<br/>Restaurants--instrumentation<br/>Young Adult