Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak

Occupational and Environmental Medicine

Volumn 67, Issue 4, 2010, Pages 228-232

  Sjaastad, Ann Kristin ^a   Jørgensen, Rikke Bramming ^a   Svendsen, Kristin ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDE; BENZO[A]PYRENE; BUTYRALDEHYDE; DIBENZ[A,H]ANTHRACENE; HEXANAL; MARGARINE; MUTAGENIC AGENT; NAPHTHALENE; PHENANTHRENE; POLYCYCLIC AROMATIC HYDROCARBON; SOYBEAN OIL;

AEROSOL; ARTICLE; BEEF; CONCENTRATION (PARAMETERS); FRYING; FUME; KITCHEN; OCCUPATIONAL EXPOSURE; PARTICLE SIZE; PARTICULATE MATTER; PRIORITY JOURNAL; WESTERN EUROPE;

AIR POLLUTANTS; ALDEHYDES; COOKERY; DIETARY FATS, UNSATURATED; ENVIRONMENTAL MONITORING; HOT TEMPERATURE; HUMANS; INHALATION EXPOSURE; MEAT; MUTAGENS; OCCUPATIONAL EXPOSURE; PARTICULATE MATTER; POLYCYCLIC HYDROCARBONS, AROMATIC; SOYBEAN OIL;

PERILLA FRUTESCENS;

EID: 77950568400     PISSN: 13510711     EISSN: 14707926     Source Type: Journal    
DOI: 10.1136/oem.2009.046144     Document Type: Article

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