Source characterization and risk assessment of occupational exposure to volatile organic compounds (VOCs) in a barbecue restaurant-Reference-Cited by-同舟云学术

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Source characterization and risk assessment of occupational exposure to volatile organic compounds (VOCs) in a barbecue restaurant

Published:2020-05 Issue: Volume:174 Page:106791
ISSN:0360-1323
Container-title:Building and Environment
language:en
Short-container-title:Building and Environment

Author:

Arı Akif,Ertürk Arı Pelin,Yeni̇soy-Karakaş Serpil,Gaga Eftade O.

Funder

Scientific Research Council

Bolu Abant Izzet Baysal University

BAIBU-BAP

Publisher

Elsevier BV

Subject

Building and Construction,Geography, Planning and Development,Civil and Structural Engineering,Environmental Engineering

Reference63 articles.

1. Indoor air quality;Seguel;Am. J. Lifestyle Med.,2016

2. Selected Pollutants. WHO Indoor Air Quality Guidelines;World Health Organisation (Who),2010

3. Assessment of inhalation to indoor air pollutants: screening for health risks of multiple pollutants in Japanese dwellings;Azuma;Environ. Res.,2016

4. On the history of indoor air quality and health;Sundell;Indoor Air,2004

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3. Investigation of the spatial variation of ambient air VOCs and their effects on the health risk caused by long-term exposure in urban area;International Journal of Environmental Health Research;2024-08-16

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