Polycyclic Aromatic Hydrocarbons and Particles in Cooking Oil Smoke
碩士 === 國立臺灣大學 === 環境衛生研究所 === 88 === Cooking oil smoke generated from frying food in Chinese cuisine has been associated with lung cancer among Chinese women who are not smokers. This study was to characterize the smoke generated from heating cooking oil. Soybean oil, peanut oil and lard...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/81128157923747412596 |