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Measurement of temperature, relative humidity and concentrations of CO, CO2 and TVOC during cooking typical Chinese dishes

Author(s):




Medium: journal article
Language(s): English
Published in: Energy and Buildings, , v. 69
Page(s): 544-561
DOI: 10.1016/j.enbuild.2013.11.037
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.2013.11.037.
  • About this
    data sheet
  • Reference-ID
    10467444
  • Published on:
    27/10/2020
  • Last updated on:
    27/10/2020
 
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