PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution
In current literature, studies on indoor air quality mostly concern environments such as hospitals, schools and homes, and less so on spaces producing food, such as bakeries. However, small- and medium-sized bakeries are typical and very common food production spaces, mostly in Southern Italy. Consi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Atmosphere |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4433/11/4/415 |