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Improving kitchen environment comfort and health: A comprehensive evaluation method based on objective and subjective factors

Author(s): ORCID

ORCID

ORCID
Medium: journal article
Language(s): English
Published in: Energy and Buildings, , v. 301
Page(s): 113700
DOI: 10.1016/j.enbuild.2023.113700
Structurae cannot make the full text of this publication available at this time. The full text can be accessed through the publisher via the DOI: 10.1016/j.enbuild.2023.113700.
  • About this
    data sheet
  • Reference-ID
    10744818
  • Published on:
    28/10/2023
  • Last updated on:
    14/01/2024
 
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