Effects of Fish (Mackerel Pike) Broiling on Polycyclic Aromatic Hydrocarbon Contamination of Suspended Particulate Matter in Indoor Air.-Reference-Cited by-同舟云学术

Effects of Fish (Mackerel Pike) Broiling on Polycyclic Aromatic Hydrocarbon Contamination of Suspended Particulate Matter in Indoor Air.

Author:

Koyano Michiko¹,Mineki Shigeru²,Tsunoda Yurie³,Endo Osamu¹,Goto Sumio⁴,Ishii Tadahiro⁵

Affiliation:

1. Department of Community Environmental Sciences, National Institute of Public Health

2. Department of Applied Biological Science, Science University of Tokyo

3. Tama Laboratory, Japan Food Research Laboratories

4. Research Center for Material Cycles and Waste Management, National Institute for Environmental Studies

5. Department of Applied Chemistry, Science University of Tokyo

Publisher

Pharmaceutical Society of Japan

Subject

Health, Toxicology and Mutagenesis,Toxicology

Link

Reference14 articles.

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