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Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants
  1. Correspondence to Professor Chang-Chuan Chan, Institute of Occupational Medicine and Industrial Hygiene, College of Public Health, National Taiwan University, Rm. 722, No. 17, Xu-Zhou Rd, Taipei 10020, Taiwan; ccchan{at}ntu.edu.tw
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Pan C, Shih T, Chen C, et al
Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants

Publication history

  • Accepted January 17, 2010
  • First published September 30, 2010.

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