Measurement of temperature, relative humidity and concentrations of CO, CO2 and TVOC during cooking typical Chinese dishes
| Author(s): |
Yujiao Zhao
Angui Li Ran Gao Pengfei Tao Jian Shen |
|---|---|
| Medium: | journal article |
| Language(s): | English |
| Published in: | Energy and Buildings, February 2014, v. 69 |
| Page(s): | 544-561 |
| DOI: | 10.1016/j.enbuild.2013.11.037 |
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27/10/2020
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