검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Measurement of temperature, relative humidity and concentrations of CO, CO2 and TVOC during cooking typical Chinese dishes Zhao YJ, Li AG, Gao R, Tao PF, Shen J Energy and Buildings, 69, 544, 2014 |
| 2 |
Treatment of cooking oil fume by low temperature catalysis Yang J, Jia JP, Wang YL, You WS Applied Catalysis B: Environmental, 58(1-2), 123, 2005 |